Pasta & Pesto Sauce Recipe : Cooking Pasta For Fettucine Pasta & Pesto Sauce

Uploaded by expertvillage on 19.01.2008

Hi, this is Rich Buccola here in New York City and today on behalf of Expert Village,
I'm going to show you how to make fettuccine with pesto sauce. Mmmmm. Alright, while we've
got our stuff in our blender ready to be chopped, I actually came over, I did a little bit of,
what's great about this is there is really no clean up. But I was able to clean my knife
and my cutting board. We're going to bring our fettuccine over here and basically, always,
if you want to make al dente which I like, always look at the ingredients. This happens
to says, it says nine to eleven minutes. So with that said, yeah I just looked at it,
nine to eleven minutes, bring four quarts to a rolling thunder boil, which that is right
there. What I do then, is I just add some olive oil. It flavors up the pasta, it also
helps it from not sticking. So a little splash of olive oil, I also throw some salt in there,
a little punch of salt. That will flavor up your pasta nice, and that's it. Put this back
on, bring it to a boil again. We're going to get that flame up and we are going to add
our pasta. Now, if you want al dente, it says nine to eleven minutes, you want to under
cook it a little bit. You don't want it, al dente means to be a little firmer. And you
can feel and taste the pasta grain. What's great about this pesto too. It's going to
be cold on top of the warm fettuccine which has garlic in it, roasted garlic in it. So,
it's a nice combination of how to eat your pasta with your pesto. We'll just pour it
right in like that and we are going to time it now for about, I'd say we are going to
cook this for about eight minutes. Eight minutes and it should be more than done. When I come
back, we are going to start finishing up our pesto, get it in the refrigerator to chill
it. By that time the pasta should be ready and we're having lunch. Open up a bottle of
wine. It's fettuccine with pesto, fresh pesto, here on Expert Village.