Fettuccini primavera and pesto dressing

  • Time cooking time: 10-15 minutes
  • Yield Serves: 6


    12 ounces fettuccini
    1 teaspoons olive oil
    2 large tomatoes
    1 bunch broccoli
    3 ounces pitted black olives
    1/2 cup chopped walnuts

    2 cups fresh basil
    2/3 cup olive oil
    2 cloves garlic
    1/4 cup grated parmesan
    1/4 cup chopped walnuts
    1/4 cup red wine vinegar
    1 teaspoon salt
    1/4 teaspoon ground pepper


    Cook pasta in large pot of boiling salted water until tender but still firm to bite.
    Drain pasta, rinse in cold water and drain thoroughly. Place in a large bowl.
    Mix with olive oil. Seed tomatoes and chop coarsely.
    Slice peeled broccoli stems 1/4 inch thick and break florets into smaller pieces. Cook 3 minutes in boiling water. Drain, rinse in cold water and drain again.
    Add tomatoes, broccoli, olives and walnuts to the pasta and toss gently.

    Serve with pesto dressing

    In a blender or food processor, chop the basil, garlic, walnuts, Parmesan cheese and vinegar.
    Add the olive oil in a slow stream until it is all combined. Stir in salt and pepper.
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