What I love about this recipe:
- It’s very quick and easy.
- It’s delicious comfort food for under 400 calories, that doesn’t taste like a scaled-down version of the real thing.
- It’s vegetarian, but I can serve it to carnivores and they’re totally satisfied.
Again, it comes from Cooking Light (most of my recipes do). The only revision I make is to include a clove of raw garlic – because, come on — is it even really pesto without it?!? Enjoy!
Macadamia Nut-Pesto Fettuccine
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
1 clove fresh garlic
Cook pasta according to package directions, omitting salt and fat. 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.
Nutritional Info per serving (recipe makes 3 servings): Calories: 374, Fat: 12.4g, Carbs: 51.5g, Protein: 14.6g