Macadamia Nut-Pesto Fettuccine

14 Reviews
ADD YOUR REVIEW
Randy Mayor; Jan Gautro
Yield
3 servings (serving size: about 1 1/3 cups)
By Elaine Magee, M.P.H., R.D.
April 2004
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 374
  • Caloriesfromfat 30%
  • Fat 12.4g
  • Satfat 3.8g
  • Monofat 6.4g
  • Polyfat 1.1g
  • Protein 14.6g
  • Carbohydrate 51.5g
  • Fiber 5.8g
  • Cholesterol 77mg
  • Iron 4.6mg
  • Sodium 756mg
  • Calcium 197mg

How to Make It

Step 1

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

Step 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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Ratings & Reviews

SarahManasseri's Review

rcraw456
July 07, 2014
N/A

JenR82's Review

Kathlene
August 29, 2013
N/A

bunnyf's Review

haileej88
May 11, 2013
N/A

freddiaschaffer's Review

LadyK4
April 10, 2013
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.

CindyW's Review

TimMoller
January 08, 2013
Did not care for this at all. I presume it's the macadamias, but there was definitely something that gave it an overall odd flavor. Won't make it again.

LadyK4's Review

jloasis
August 10, 2012
I added a clove of garlic and some mushrooms. We don't have half-and-half over here in Holland, so I used low fat cooking cream instead (90ml). I also used pine nuts instead of macademia nuts. That left me with even less calories (310) and it was absolutely delicious! My boyfriend had a double portion and some chicken, and he loved it too. This recipe is a keeper!

Aaron88's Review

CindyW
June 15, 2012
Loved this recipe, and will add it to my "Best macadamia Nut Recipes" blog over at Squidoo! I Used fresh Hawaii macadamia nuts from www.maunakeagold.com for this recipe. In my opinion, Hawaii produces the best Mac Nuts!

rcraw456's Review

JenR82
August 29, 2011
Yummy! Added garlic and a small amount of olive oil, which was recommended. I used the fresh fettuccini and it was great! I didn't think my husband would like it, since this isn't the kind of dish my hubby would like...he loved it! Super easy!

PulpFiction's Review

SarahManasseri
August 08, 2011
I agree with jloasis- the pesto came out sort of dry. I also think Pecorino or even Gorgonzola would be better cheeses to add more flavor.

jloasis's Review

bunnyf
July 27, 2011
I made this for dinner last night. We were out of macadamia nuts, so I used walnuts instead. The pesto turned out very tasty, but a little dry. I had to add some olive oil to the pasta with pesto and then it was perfect. Also, some split baby tomatoes in the pasta add the perfect touch! Yummy recipe!