pesto fettuccineOn gloomy, rainy, not-quite-summer days, it's instinctual to crave comfort food. Something hot, creamy, and oh yeah, superfast to make for dinner. For me, pasta usually hits the spot, but I've been sick of the same old red sauce and rotini or penne recipes.

There's always fettuccine, with the go-to Alfredo sauce, but that can get old, too. But a pesto sauce? Now you're talkin'!

Here, an easy pasta dinner that almost seems like it's too easy to throw together. When you dig in, you'll do a double-take wondering if you're not really sitting in a fancy Italian restaurant.

Macadamia Nut-Pesto Fettuccine from Cooking Light

Ingredients

  • 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

Preparation

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.

Mangia!

 

Image via slettvet/Flickr