Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Fettuccine with Olive Pesto




Source of Recipe


fbnr






List of Ingredients



• 10 ounces dried fettuccine
  
• 1-1/2 cups whole pitted California ripe olives
  
• 3 tablespoons drained capers
  
• 4 teaspoons lemon juice
  
• 1 tablespoon olive oil
  
• 2 teaspoons Dijon mustard
  
• 2 to 3 cloves garlic, peeled
  
• 1/4 cup finely chopped fresh basil
  
• 1/4 cup grated Parmesan cheese
  
• Basil sprigs
  






Instructions



1. Cook fettuccine according to package directions.
   
2. While pasta cooks, combine olives, capers, lemon juice, oil, mustard and garlic in a food processor or blender. Whirl until coarsely puréed. Stir in chopped basil and cheese; set aside.
   
3. Drain pasta well and transfer to a large warm serving bowl. Spoon pesto over pasta and mix gently. Garnish with basil sprigs.
   






Final Comments


Makes 4 servings