Fettuccine with Pesto Wine Sauce

Happy Saturday! My morning was spent hiking with my hubby and dog; then my afternoon consisted of relaxing on the beach in Del Mar. It was a gorgeous day and I’m happy I got to spend most of it outside. Pretty nice weekend I’m having so far!

Moving onto food…

I’m not a huge pesto sauce fan. I don’t dislike it, but I don’t go crazy for it either. Yet for some reason this week I was in the mood to eat pasta with pesto. Sadly my basil plant is coming to an end (and I need to get another one very soon!), so during this week’s food store trip, I nabbed a big container of fresh basil.

While I wasn’t looking to change up a classic pesto sauce too much, I did want to try to decrease the amount of oil I used. As I peered around my kitchen, I spotted wine and thought This could be a good idea! And so, a pesto wine sauce was born:

Fettuccine with Pesto Wine Sauce

Foodie Loves Fitness

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4

Calories 515 kcal

Ingredients

  

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• 12 oz fettuccine
• 1/4 cup pine nuts
• 1/2 cup grated parmesan cheese
• 3 TBSP white wine
• 1/4 cup olive oil
• 3 cups of packed basil
• 2 cloves basil
• 1/8 TSP pepper plus more for sprinkling
• 1/4 TSP salt plus more for sprinkling

Instructions

 

• Cook pasta according to directions.
• Meanwhile, combine basil, pine nuts, garlic, salt, pepper, and olive oil in a food processor. Pulse until well combined.
• Gradually add parmesan cheese and wine, scraping the sauce from the sides of the processor. Pulse until everything is mixed together well.
• Once pasta is cooked al dente, drain and return back to pot.
• Add pesto to the fettuccine, and season with salt and pepper to taste. Mix together evenly, and enjoy while it's hot!

Nutrition

Serving: 3gCalories: 515kcalCarbohydrates: 67gProtein: 13gFat: 22g

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