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Macadamia Nut-Pesto Fettuccine

Randy Mayor; Jan Gautro
Yield 3 servings (serving size: about 1 1/3 cups)
This pesto gets its richness from half-and-half. The result is a creamy mixture similar to an Alfredo sauce but with pestolike flavor. Serve it with a tossed garden salad and a French bread baguette.

Ingredients

  • 1 (9-ounce) package fresh fettuccine
  • 3 cups fresh basil leaves
  • 1/4 cup half-and-half
  • 3 tablespoons roasted macadamia nuts
  • 3 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 374
  • caloriesfromfat 30 %
  • fat 12.4 g
  • satfat 3.8 g
  • monofat 6.4 g
  • polyfat 1.1 g
  • protein 14.6 g
  • carbohydrate 51.5 g
  • fiber 5.8 g
  • cholesterol 77 mg
  • iron 4.6 mg
  • sodium 756 mg
  • calcium 197 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. While pasta cooks, place basil and remaining ingredients in a food processor; process until smooth. Combine basil mixture and pasta in a large bowl, tossing to coat.