Makes 6 servings. Difficulty
1 pound gf fettucine 2 cups basil leaves 1/4 cup Italian parsley 2 small handfuls walnuts 3 Tablespoons extra virgin olive oil 4 garlic cloves, peeled 3/4 cup parmigiano-reggiano cheese, grated Salt and freshly ground black pepper
Cook pasta in a pot of boiling salted water until al dente. Drain.
While pasta is cooking, place basil leaves, parsley, walnuts, 3 tablespoons olive oil and garlic in a food processor. Pulse until mixture forms a smooth paste. Add cheese; pulse to blend. Adjust seasoning to taste with salt and freshly ground black pepper. (If the pesto is too thick, thin with a little olive oil.)
In a large bowl, toss 1/2 of the pesto with pasta. Continue to add more pesto until pasta is nicely coated. If necessary, adjust seasonings to taste with salt and freshly ground black pepper. Serve.
We used Tinkyada’s Fettuccine for the gf pasta in this recipe. To order this product please click the link below in our Recommended Tools section.
You may have leftover pesto - place in ice cube trays. Once frozen, transfer to freezer bags for easy access during winter months.