Fettuccini with Red Pesto

Fettuccini with the spicy flavor of morita chili accompanied by a delicious red pesto made from bell pepper, sun-dried tomatoes, basil, pink pine nuts, and of course Prego® Traditional Sauce, will be delightful. Try it, you will love it.
Ingredients
5
Servings
  • 1 package fettuccine pasta, 500g
  • 8 cups water 8 cups water
  • 1 pinch salt  1 pinch salt
  • 1 bunch basil 1 bunch basil
  • 2 red bell peppers 2 red bell peppers
  • 1/2 cups sun-dried tomatoes
  • 1 cup almonds, toasted 1 cup almonds, toasted
  • 1/2 cups Parmesan cheese 1/2 cups Parmesan cheese
  • 1/4 cups pine nuts, toast, reserve some for garnish
  • 2 cloves garlic 2 cloves garlic
  • 1 cup vegetable oil, of sun-dried tomato 1 cup vegetable oil, of sun-dried tomato
  • 2 morita chiles 2 morita chiles
  • 1/2 cups Prego® traditional sauce
  • 2 tablespoons butter 2 tablespoons butter
  • 1 tablespoon garlic, finely chopped 1 tablespoon garlic, finely chopped
  • 2 cups shrimp 2 cups shrimp
  • 1 bunch basil, for garnish
  • 1/4 cups Parmesan cheese, grated
Preparation
10 mins
30 mins
Low
  • Heat water in a small pot over high heat until boiling, add salt, and cook the pasta according to the package instructions. Drain and set aside.
  • Heat water in a pot and immerse the basil leaves for 2 minutes, drain, and rinse with cold water. Set aside.
  • For the pesto, blend the basil, bell pepper, sun-dried tomatoes, almond, Parmesan cheese, pine nuts, garlic, tomato oil, morita chili, and Prego® Traditional Sauce.
  • Heat a skillet over medium heat, add butter, and cook the garlic and shrimp. Add the pasta and pesto, cook for 4 minutes, and mix very well.
  • Serve the pasta and add a bit of Parmesan cheese and basil.

Nutritional Information

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