Best 4 A Farewell To Basil Fettuccine Recipes
Indulge in a culinary journey with our exquisite Basil Fettuccine, a symphony of flavors that will tantalize your taste buds. This classic Italian dish features tender fettuccine pasta enveloped in a vibrant basil pesto sauce, a symphony of fresh basil, aromatic pine nuts, and tangy Parmesan cheese. Experience a burst of flavors as you savor each bite, complemented by the addition of sweet cherry tomatoes and juicy grilled chicken.
For a vegetarian delight, embark on a culinary adventure with our vibrant Sun-Dried Tomato Pesto Fettuccine. This tantalizing dish showcases the richness of sun-dried tomatoes, blended with a medley of herbs and spices, creating a flavorful pesto that coats the al dente fettuccine perfectly.
Embrace a lighter culinary experience with our refreshing Lemon Ricotta Fettuccine, a delightful combination of creamy ricotta cheese, zesty lemon, and tender fettuccine. This vibrant dish offers a harmonious balance of flavors, with a hint of garlic and a sprinkling of fresh parsley adding depth and complexity.
Discover a world of culinary possibilities with our versatile Basil Fettuccine, easily transformed into a hearty and comforting soup. This soul-warming Basil Fettuccine Soup is a delightful blend of flavors, featuring tender fettuccine swimming in a flavorful broth infused with aromatic basil, garlic, and a hint of cream.
Unleash your culinary creativity and embark on a journey of flavors with our Basil Fettuccine recipes. Each dish promises a unique and unforgettable experience, sure to satisfy your cravings for delicious Italian cuisine.
A FAREWELL TO BASIL FETTUCCINE [40]
![A FAREWELL TO BASIL FETTUCCINE [40] image](https://www.tfrecipes.com/img/not-available.jpg)
Steps:
- Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours. Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling. Allow pasta to dry for one hour prior to cooking. Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
FETTUCCINE ALFREDO V
The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.
Provided by Greg
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
- Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
- Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.
Nutrition Facts : Calories 854.3 calories, Carbohydrate 55.9 g, Cholesterol 230.9 mg, Fat 59.4 g, Fiber 2.7 g, Protein 27.2 g, SaturatedFat 35.9 g, Sodium 806.8 mg, Sugar 2.9 g
HOMEMADE CHICKEN FETTUCCINE
This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.
Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g
A FAREWELL TO BASIL FETTUCCINE
I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!
Provided by GYPSY-WITCH
Categories Italian Recipes
Yield 2
Number Of Ingredients 6
Steps:
- Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
- Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
- Allow pasta to dry for one hour prior to cooking.
- Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 79.6 g, Cholesterol 93 mg, Fat 6 g, Fiber 3 g, Protein 14.3 g, SaturatedFat 1.3 g, Sodium 38.2 mg, Sugar 0.5 g
Tips:
- Use fresh ingredients whenever possible. Fresh basil, tomatoes, and garlic will give your dish the best flavor.
- Don't overcook the pasta. Fettuccine should be cooked al dente, or slightly firm to the bite.
- Sauté the aromatics until they are fragrant. This will help to release their flavors and create a more flavorful sauce.
- Add the tomatoes and cook until they have softened. This will help to create a rich and flavorful sauce.
- Stir in the basil and cook for just a minute or two. This will help to preserve the basil's delicate flavor.
- Serve the pasta immediately, topped with grated Parmesan cheese.
Conclusion:
This basil fettuccine recipe is a delicious and easy-to-make dish that is perfect for any occasion. With its fresh and flavorful ingredients, this dish is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this basil fettuccine recipe a try. You won't be disappointed!
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