Light delicious lemony Fresh basil pestos on warm Fetticini Or cooled to make an awesome Pasta Salad! Serve with a light salad or bread on the side. The Pesto sauce can be added after its made on top and served with parmesean cheese on top and small fresh summer tomatoes. This is delicious! i Also found it to be left over worthy lasting over 4 more days still tasting fresh and delicious in the fridge!
I added some of the pestos I made to my salad dressing also to enhance the Italian flavor of the salad dressing.. This is a winner!
1Pesto, either buy premade or in a food processor process fresh basil salt pepper lemon zest, lemon juice and 2 cloves fresh garlic
2When pesto is ready. Boil partially enough fetticini for your crowd. Measure between your thumb and index finger a circle. 1/2 a circle feeds about four servings more is a probably closer to whole package of fetticini
3stir pasta occassionally so it wont stick. When its aldante, use a large skillet and scoop in the pasta water into itvwith olive oil butter and parmesean cheese,, take a tong and place moderate amounts in the skillet to saute the pestos in. Scrape the pestos into the frying pan with fetticini and hot water and olive oil..let the pasta finish cooking. Put in small amounts at a time, Scape in lemon zest , parmesean cheese and lemon juice.. when the pasta is well cooked but not mushy or over cooked. Plate with tongs, top with extra pestos and parmesan. Serve hot plate to plate! serve with a light salad on the side