Cherry Tomato & Pesto Fettuccine | How to make Cherry Tomato & Pesto Fettuccine

By Priti Shetty Naiga  |  12th Jun 2016  |  
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  • Cherry Tomato & Pesto Fettuccine, How to make Cherry Tomato & Pesto Fettuccine
Cherry Tomato & Pesto Fettuccineby Priti Shetty Naiga
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Video for key ingredients

  • How To Make Pasta Dough

  • How to make Pesto

About Cherry Tomato & Pesto Fettuccine Recipe

I am in love with this bold fresh flavour of the homemade Basil Cashew Pesto. It is one of the easiest, healthiest and best pasta sauce ever. Just toss it with spaghetti or fettuccine, cherry tomatoes and parmesan cheese; and your delicious meal is ready to be served. :) This ain’t the classic recipe for Pesto, as i have used cashews here instead of the pine nuts. You can also substitute it with walnuts, but i find the creamy rich flavour of cashews a perfect match. Enjoy!!!

Cherry Tomato & Pesto Fettuccine, a deliciously finger licking recipe to treat your family and friends. This recipe of Cherry Tomato & Pesto Fettuccine by Priti Shetty Naiga will definitely help you in its preparation. The Cherry Tomato & Pesto Fettuccine can be prepared within 5 minutes. The time taken for cooking Cherry Tomato & Pesto Fettuccine is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Cherry Tomato & Pesto Fettuccine step by step. The detailed explanation makes Cherry Tomato & Pesto Fettuccine so simple and easy that even beginners can try it out. The recipe for Cherry Tomato & Pesto Fettuccine can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Cherry Tomato & Pesto Fettuccine from BetterButter.

Cherry Tomato & Pesto Fettuccine

Ingredients to make Cherry Tomato & Pesto Fettuccine

  • For the Easy Basil cashew Pesto:
  • 1 1/2 cup Basil
  • 1/4 cup cashew, roasted
  • 1/4 cup Parmesan, fresh and grated
  • 1/3 cup Extra Virgin olive Oil
  • 1-2 garlic cloves
  • a pinch of red chilli Flakes
  • salt to taste
  • For the Cherry tomato Pesto Fettuccine:
  • 250 gm Fettuccine
  • 150 gm Cherry tomatoes, halved
  • 1/2 cup Basil cashew Pesto, approx
  • 6 mushrooms, cleaned and cut into quarters
  • 1 tsp olive oil
  • Parmesan, shaved, to garnish
  • few Basil Leaves, to garnish

How to make Cherry Tomato & Pesto Fettuccine

  1. For the Easy Basil Cashew Pesto: Add cashew, garlic, parmesan cheese, red chilli flakes to a food processor.
  2. Pulse couple of times until the ingredients have coarsely grounded.
  3. Now add basil leaves and salt, and while the processor is running slowly add olive oil. Blend until you get the desired consistency.
  4. Process thoroughly if you prefer a creamy and smooth pesto. And if you like some texture in it, then pulse just couple of times while adding oil. Taste and adjust the salt. Keep aside.
  5. For the Cherry Tomato Pesto Fettuccine: Cook the pasta in a large saucepan of salted boiling water following the packet directions. Drain and reserve 1/2 cup liquid.
  6. Heat oil in a large frying pan over high heat. Cook mushrooms until golden and cooked. Transfer to a plate.
  7. Add cherry tomatoes to the same frying pan and cook stirring for 3 mins or until the tomatoes soften a bit.
  8. Add fettuccine, mushrooms, pesto and cooked liquid. Toss to combine. Adjust the seasoning now.
  9. Divide among the serving plates. Garnish with few basil leaves and shaved parmesan.

My Tip:

This easy fresh Basil Cashew Pesto will last a week in the refrigerator, or you can freeze them in ice-cube trays and store later in zip lock bags for 3-4 months. But i would prefer to make a fresh batch.

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