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Fettucine with Pesto

Fettucine with Pesto

Basil is a wonderful flavour of summer and with pesto available fresh or, chilled or bottled, this dish can be whipped up in no time.


  • about 400 grams fresh spaghetti or fettucine for 4
  • ¾ cup basil pesto
  • olive oil, optional
  • ¾ cup pinenuts , toasted
  • basil leaves and parmesan cheese to garnish (optional)


  1. Cook the spaghetti or fettucine in a large saucepan of boiling salted water until cooked. About 5 minutes for fresh and 10 minutes for dried. Drain well.
  2. Toss with the pesto and an extra dash olive oil if wished. Season with salt and pepper.
  3. Serve piled in bowls garnished with toasted pinenuts, basil leaves and shavings of parmesan cheese.

Cooks Tips

Variations: - Toss through 100-200 grams sliced smoked salmon when serving. - Use sun-dried tomato pesto in place of basil pesto

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