Pesto Pasta Recipes With Vegetables

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Fettuccine with Puttanesca Pesto

Fettuccine With Puttanesca Pesto


Makes 4 servings

  • 3 garlic cloves
  • 1/4 cup pine nuts or slivered almonds
  • 1/4 teaspoon salt
  • 2 cups fresh basil leaves (small tender leaves, if available)
  • 2 ripe plum tomatoes, chopped
  • 1/3 cup pitted Manzanilla or other green olives, chopped
  • 1 tablespoon capers
  • freshly ground black pepper
  • 1/3 cup olive oil
  • 1 pound fettuccine


  1. In a food processor, combine the garlic, pine nuts and salt and process to a paste
  2. Add the basil, tomatoes, olives, capers and pepper to taste and process until well blended
  3. With the machine running, slowly stream in the oil
  4. Transfer to a small bowl and set aside
  5. In a large pot of boiling salted water, cook the fettuccine over medium-high heat, stirring occasionally, until al dente, about 10 minutes
  6. Drain well, reserving 1/3 cup of the pasta water
  7. Transfer the pasta to a large serving bowl
  8. Add the reserved pasta water to the pesto, stirring to make a smooth sauce
  9. Add the pesto to the pasta and toss gently to combine
  10. Serve immediately

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