Fettuccini al Pesto
Paola Gaxiola
This fettuccini al pesto recipe offers unbeatable nutritional value and is also delicious. The mixture of pesto ingredients is very simple but with exquisite flavor that goes perfectly with pasta.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 300 grams fettuccine pasta
  • 3 cloves garlic, finely chopped
  • 150 grams spinach, chopped
  • 2/3 cups fresh basil leaf, chopped
  • 300 grams tofu
  • 3 tablespoons walnuts, or pine nuts
  • 3 tablespoons olive oil
  • 2 tablespoons Parmesan cheese
  • salt
Preparation
20h
0 mins
Low
  • Heat a tablespoon of oil in a pan and sauté the spinach until soft.
  • Blend the spinach in a blender along with the tofu, walnuts or pine nuts, the remaining oil, salt, parmesan cheese, garlic, and basil.
  • Cook the pasta in boiling salted water with a few drops of oil until tender (not pre-cooked).
  • Drain and mix with the pesto made in the blender.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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