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Recipe of Fettuccini with Red Pesto
Recipe

Fettuccini with Red Pesto

10 mins
30 mins
Low
40
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Fettuccini with the picosito flavor of the morita pepper accompanied by a terrific red pesto with pepper, dehydrated tomatoes, basil, pink pine nuts and of course Prego® Traditional Sauce, it will be delicious. Try it, you will love it.
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Ingredients

5 portions
  • 1 package fettuccine pasta, 500g
  • 8 cups Water
  • 1 pinch salt
  • 1 bunch basil
  • 2 red peppers
  • 1/2 cups dried tomato
  • 1 cup almond, toast
  • 1/2 cups parmesan cheese
  • 1/4 cups pinon nuts, Toasted, reserve some to decorate
  • 2 cloves garlic
  • 1 cup oil, of dehydrated tomato
  • 2 morita pepper
  • 1/2 cups Prego® traditional sauce
  • 2 tablespoons butter
  • 1 tablespoon garlic, finely chopped
  • 2 cups shrimp
  • 1 bunch basil, to decorate
  • 1/4 cups parmesan cheese, grated

Preparation

Heat water in a pot in a tall pot until it boils, add salt and cook the pasta according to the package instructions. Strain and reserve.
Heat the water in a pot and dip for 2 minutes the basil leaves, drain and go through cold water. Reservation.
For the pesto, liquefy the basil, the pepper, the dehydrated tomatoes, the almond, the parmesan cheese, the pine nuts, the garlic, the oil of the tomatoes, the morita pepper and the Traditional Sauce Prego®.
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 perfectly well.
Serve the pasta and add a little Parmesan cheese and basil.

PRESENTATION

Serve the pasta and decorate with shrimp, slabs of parmesan, cherry tomatoes and chopped basil.

TIPS

The leaves for the pesto are immersed in boiling water for a few minutes, then place them in cold water. This serves to soften and make the color more beautiful.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
160.4
kcal
8.02%
Carbohydrate, by difference
12.4
g
4.13%
Protein
5.6
g
11.2%
Total lipid (fat)
10.2
g
15.69%
100
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Provided by USDA
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