This is a very good and suprisingly quick recipe. I didn't have fettucine on hand, so used medium shells instead, which worked out just fine. Based on the other reviews, I tried it and it was a bit on the bland side, so I did add 2 garlic cloves and 1 tablespoon of extra virgin olive oil and that was just perfect. I topped with a couple handfuls of chopped cherry tomatoes. I also substituted soy milk for the half and half, as it was what I had on hand and lighter than the half and half. This would work well with just about any nut, and would well with just about any vegetable you have on hand to top it with.
Macadamia Nut-Pesto Fettuccine
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.
More From Cooking Light
- 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
- 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
- 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.
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