Fettuccine with Sun Dried Tomato Pesto
Elevate your weeknight dinner routine with this irresistible Fettuccine with Sun-Dried Tomato Pesto—an indulgent yet simple pasta dish bursting with bold Mediterranean flavors. Tender fettuccine is coated in a luxuriously creamy sauce made from vibrant sun-dried tomato pesto, fresh basil, and a touch of heavy cream for silky richness. Toasted pine nuts, Parmesan cheese, and garlic create the perfect balance of nuttiness and tang, while a sprinkle of red pepper flakes adds optional heat for spice lovers. Ready in just 30 minutes, this crowd-pleasing recipe is ideal for busy nights yet elegant enough for entertaining. Serve it warm with extra Parmesan and fresh basil for a truly restaurant-worthy meal at home.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 cup Sun-dried tomatoes (packed in oil)
- 3 Garlic cloves
- 1 cup Parmesan cheese (grated)
- 1 cup Fresh basil leaves
- 0.25 cup Pine nuts
- 0.25 cup Olive oil
- 0.5 cup Heavy cream
- 0.5 tsp Salt
- 0.25 tsp Black pepper (freshly ground)
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.5 cup Water (from cooking the pasta)
Instructions
Bring a large pot of water to a boil. Add a generous pinch of salt and cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the pasta.
In a food processor, combine sun-dried tomatoes (with a little of their oil), garlic cloves, grated Parmesan, fresh basil leaves, and pine nuts. Pulse until the mixture is well blended.
With the food processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy. Season with salt, black pepper, and red pepper flakes (if using). Set the pesto aside.
In a large skillet over medium heat, warm the heavy cream, stirring occasionally, until heated through but not boiling.
Add the sun-dried tomato pesto to the warmed cream and mix until fully combined. Adjust seasoning if needed.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the pesto sauce. Add a splash of reserved pasta water, a little at a time, to help the sauce adhere to the pasta and achieve your desired consistency.
Serve immediately, garnished with additional grated Parmesan and fresh basil, if desired.
Nutrition Facts
Calories |
3746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 5971 mg | 260% | |
| Total Carbohydrate | 307.0 g | 112% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 37.4 g | ||
| Protein | 149.1 g | 298% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2824 mg | 217% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3003 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
