Macadamia Nut-Pesto Fettuccine

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

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Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 30%
  • Fat: 12.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.6g
  • Carbohydrate: 51.5g
  • Fiber: 5.8g
  • Cholesterol: 77mg
  • Iron: 4.6mg
  • Sodium: 756mg
  • Calcium: 197mg

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

  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.
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