Name: Cherry Tomato & Pesto Fettuccine recipe by Priti Shetty Naiga at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: 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

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!!!

Ingredients Serving: 3

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

Instructions

For the Easy Basil Cashew Pesto: Add cashew, garlic, parmesan cheese, red chilli flakes to a food processor.
Pulse couple of times until the ingredients have coarsely grounded.
Now add basil leaves and salt, and while the processor is running slowly add olive oil. Blend until you get the desired consistency.
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.
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.
Heat oil in a large frying pan over high heat. Cook mushrooms until golden and cooked. Transfer to a plate.
Add cherry tomatoes to the same frying pan and cook stirring for 3 mins or until the tomatoes soften a bit.
Add fettuccine, mushrooms, pesto and cooked liquid. Toss to combine. Adjust the seasoning now.
Divide among the serving plates. Garnish with few basil leaves and shaved parmesan.

Similar Recipes