FETTUCINI WITH KALAMATA OLIVE-TOMATO PESTO
Steps:
- Set a large pan of lightly salted water ib high heat to come to a full rolling boil. In a food processor, combine jalapeno pepper, garlic, onion, thyme, parsley, olives and reserved brine, sundried tomatoes and reserved oil, vinegar, and olive oil. Pulse to coarsely chop the olives, tomatoes, and to combine all the ingredients. Set aside. Add fettucini to boiling water, bring back to a boil and cook 3 minutes or according to package directions. Set a large colander in a large serving bowl, and place both in the sink. Pour pasta into the colander, automatically warming the serving bowl. Discard cooking water, dry the underside of serving bowl with a towel, and empry fettucini into it. Season to taste with sea salt and top with 6 to 8 grinds of pepper. Top with pesto and strew scallions and lemon zest over it. Bring it to the table so everyone can admire it, and then toss and serve on warm wide shallow bowls. Let eveyone help themselves to grated Parmesan cheese.
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Maf Wilkes
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were delicious. I'm definitely going to make this again.
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[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the pesto and they don't even realize they're eating tomatoes and olives.
rahat Miah
[email protected]I'm a vegetarian and I love this dish. I usually substitute roasted eggplant or zucchini for the chicken. It's a delicious and healthy meal that I can feel good about eating.
Aminu Abdullazeez
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make and it's always a crowd-pleaser. I usually serve it with a side of roasted vegetables.
Bobplaysfortnite123
[email protected]I made this dish for a party and it was a big hit. Everyone loved the combination of flavors. I also made a batch of the pesto ahead of time and it held up well in the refrigerator.
Ryder Lambert
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pesto is amazing and the fettuccine is cooked perfectly. I highly recommend this dish for a special occasion.
Jamyang jutshen Tshogyal
[email protected]I'm not a big fan of olives, but I really enjoyed this dish. The pesto is so flavorful and the olives add a nice briny flavor. I served it with a side of grilled chicken and it was a perfect meal.
Abdullah Musa
[email protected]This dish is a great way to use up leftover tomatoes from your garden. I also like to add a handful of chopped walnuts to the pesto for a bit of extra crunch.
Amr Elnozahy
[email protected]I've made this recipe several times and it's always a hit with my family and friends. The pesto is so flavorful and the combination of olives, tomatoes, and basil is perfect. I usually add a little bit of red pepper flakes for a bit of heat.
Terra Rackley
[email protected]This fettuccine with kalamata olive-tomato pesto is a delightful dish that combines the savory flavors of olives and tomatoes with the hearty texture of fettuccine. The pesto is easy to make and adds a vibrant green color to the dish. I highly recomm