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

By Priti Shetty Naiga  |  12th Jun 2016  |  
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  • Photo of Cherry Tomato & Pesto Fettuccine by Priti Shetty Naiga at BetterButter
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 is an aromatic, flavorful and delicious dish which is very much popular in Italian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Cherry Tomato & Pesto Fettuccine is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Cherry Tomato & Pesto Fettuccine at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 5 minute for the preparation and 25 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Cherry Tomato & Pesto Fettuccine by Priti Shetty Naiga in step by step with pictures so you can easily learn how to cook the perfect Cherry Tomato & Pesto Fettuccine at your home without any difficulties. Cherry Tomato & Pesto Fettuccine is one of the representative dishes of Italian which you can serve in any special occasions.

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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