Fettuccine com Pesto de Manjericão

Fettuccine com Pesto de Manjericão is a vibrant Brazilian pasta dish that combines fresh basil pesto with tender fettuccine, creating a delightful balance of flavors. This dairy-free recipe is not only satisfying but also celebrates the essence of fresh ingredients.

Ingredients

• Fettuccine - 200 grams
• Fresh basil leaves - 50 grams
• Pine nuts - 30 grams
• Garlic - 2 cloves
• Olive oil - 60 ml
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams (for garnish)
• Arugula - a handful (for garnish)

Steps

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, pine nuts, garlic, and nutritional yeast. Pulse until the mixture is coarsely chopped.
3. With the food processor running, gradually add the olive oil until the pesto reaches a smooth consistency. Season with salt and black pepper to taste.
4. Once the pasta is cooked, reserve 1/2 cup of the pasta water, then drain the rest. Return the pasta to the pot.
5. Add the pesto to the drained fettuccine and toss to combine. If the sauce is too thick, add a little of the reserved pasta water until the desired consistency is reached.
6. Serve the fettuccine topped with halved cherry tomatoes and a handful of arugula for added freshness.

Nutrition

• Calories: 520
• Protein: 14 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh basil, which can help reduce inflammation.
• High in healthy fats from olive oil and pine nuts, promoting heart health.

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