Roquette and Walnut Pesto Fettuccine

Roquette and Walnut Pesto Fettuccine

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2 cups roquette
1/3 cup walnuts
1/4 cup basil
2 tbsp pine nuts
2 tsp parmesan, grated
2 large garlic cloves, chopped
1/2 cup olive oil
Salt and pepper
1lb fresh fettuccine, cooked according to package (about 3 minutes)


Chop the roquette, walnuts, basil, pine nuts, parmesan and garlic in a food processor.  With the motor running, pour in the oil in a thin stream until the mixture is smooth and incorporated.  Season with salt and pepper, then toss with the hot pasta.