Lemon and Pesto Fettucine

May 2, 2012

The basil in the garden is already threatening to bolt and since I’m determined to keep it under control it got a good lopping.  Is there a better quick and easy way to put it to use besides pesto?   And, since lemon and basil are such a good combination, I put them together in one big bowl of fettucine.

You can make this even easier by buying a tub of fresh pesto.  Also, grilled chicken would make a terrific addition here.

  • Fettucine, 1 pound
  • Basil Leaves, 2 cups or so
  • Parsley, 1/2 cup
  • Garlic, 4 or 5 cloves
  • Parmesan, 6 ounces plus more for the table
  • Olive Oil
  • Lemons, 2
  • Butter, 3 or  4 tablespoons
  • Dry White Wine,1 cup
  • Salt/Pepper

Put the water on for the pasta then peel the garlic cloves and cut the cheese into chunks.

Whirl the garlic and cheese in the processor until the cheese is nicely grated.

Add the basil and parsley and give it a little whirl.

With the processor running, drizzle in olive oil until the mix reaches a nice, pasty consistency.

Zest the lemons and squeeze the juice from the carcasses.

By now the water is probably ready for the pasta so get it going.  While it’s boiling, melt the butter in a large saute pan over medium heat.  Stir in the lemon zest, lemon juice and wine. and let it simmer for a few minutes.

When the pasta is done, drain it but reserve a little of the cooking water.  Dump the fettucine into the saute pan and stir in the pesto.  Add a little of the pasta water if it’s dry.

Season to taste with salt and pepper.  I used a dash of crushed red pepper flakes but black pepper would be fine too.

Serve it up hot and top it with a little freshly-grated Parmesan.  Enjoy!

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{ 1 comment… read it below or add one }

1 raquel@eRecipe.com May 2, 2012 at 4:58 pm

My sister is craving for this. Glad I dropped by. I like the flavor that lemon brings. I’m gonna make this for her. =)

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