Pesto Pasta With Veggies

Fettuccine with Puttanesca Pesto

Fettuccine With Puttanesca Pesto

Ingredients

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

Method

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