Macadamia Nut-Pesto Fettuccine

Macadamia Nut-Pesto Fettuccine Recipe
Randy Mayor; Jan Gautro
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.

Yield:

3 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

Elaine Magee, M.P.H., R.D.,

Cooking Light

April 2004
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