Macadamia Nut-Pesto Fettuccine

Macadamia Nut-Pesto Fettuccine
Photo by Randy Mayor


  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons grated fresh Parmesan cheese
  • 3 tablespoons roasted macadamia nuts
  • ¼ cup half-and-half
  • 3 cups fresh basil leaves
  • ¾ teaspoon salt
  • 2 tablespoons fresh lemon juice
  • + 1 more ingredients
    • 1 (9-ounce) package fresh fettuccine

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.

View full recipe at My Recipes


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