Basil Pesto with Fettuccini

Before you begin bring two 6 qt. or one 12 qt. pot(s) of water to the boil.



  • Two 8 oz bags of white Handmade Pasta by Yvonne fettucini

  • 2 1/2 cup fresh basil leaves

  • 2 or 3 cloves of garlic

  • 2 tablespoons pine nuts (not toasted)

  • 1/3 cup Parmigiano Reggiano cheese (freshly grated)

  • 1/4 cup extra virgin olive oil (or more as needed)

  • Kosher salt and freshly ground black pepper


Pesto Preparation

Place in the food processor bowl the garlic, basil and pine nuts. Pulse until almost blended and a bit chunky. With the food processor running slowly pour the EVOO until the contents are well combined – it should not be too wet. Stop the food processor and add the cheese until just combined. If the pesto is too thick add a bit more EVOO to your taste. Season with salt and pepper. Have at the ready two large pasta bowls. Place 1 to 2 large tablespoons of pesto in each bowl. (The bowls will be ready to accept the pasta as it is taken from the water.)

Pasta Preparation

Make sure water is at a full boil. Add a handful of salt to the water. Return to full boil. Place one 8oz bag of Yvonne’s Handmade Pasta fettuccini in 6 quarts of water or two 8oz bags in 12 quarts of water. Begin timing for 2 min. If water is not at a rapid boil place a lid on the pot. Taste the pasta in 2 min (from the second you place it in the water) for al dente or a few seconds more to your liking. (Do not boil the pasta past 3 min .) With the pasta bowl beside the pot remove the pasta with tongs or a spider and place in bowl with pesto. Turn the pasta to cover the strands with pesto. Continue removing the pasta with a tong or spider to the bowl and turn to cover the pasta with pesto. Continue doing this until all the pasta is in the bowl. If more pesto is preferred add as necessary to your taste. Drizzle EVOO and a bit more cheese on the pasta and serve.



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