Fettuccinewithmascarponeandbasil Recipes

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FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO



Fettuccine with Mascarpone and Parmigiano-Reggiano image

Provided by Food Network

Number Of Ingredients 6

2 large eggs
3 tablespoons mascarpone cheese
1/2 teaspoon kosher salt, plus extra for the pasta water
12 to 18 turns of the peppermill
1/2 cup Parmigiano-Reggiano cheese, plus a bit extra for garnish
8 ounces imported dried fettuccine

Steps:

  • Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.

FETTUCCINE WITH MASCARPONE, TOASTED WALNUTS, AND BASIL



Fettuccine With Mascarpone, Toasted Walnuts, and Basil image

Make and share this Fettuccine With Mascarpone, Toasted Walnuts, and Basil recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup chopped walnuts
3 tablespoons unsalted butter
2 tablespoons chopped fresh basil or 2 tablespoons parsley
1/2 cup mascarpone cheese
salt
fresh ground black pepper
1 lb fettuccine

Steps:

  • Bring 4 quarts water to a boil in a large pot for cooking the pasta.
  • Place the walnuts in a medium skillet over medium heat; toast, shaking the pan occasionally to turn the nuts, until fragrant, about 5 minutes; transfer to a plate.
  • Melt the butter in the skillet; add the nuts and basil and cook just until heated through.
  • Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
  • Stir in the walnut mixture and add salt and pepper to taste.
  • When the water come to a boil, add salt to taste and the fettuccine.
  • Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
  • Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
  • Add as much reserved cooking liquid as needed to thin the sauce.
  • Divide among individual bowls and serve immediately.

Nutrition Facts : Calories 610.1, Fat 23.2, SaturatedFat 7.7, Cholesterol 118.7, Sodium 25.5, Carbohydrate 83.3, Fiber 4.8, Sugar 2.5, Protein 18.5

BASIL FETTUCCINI PASTA AND CREAM SAUCE



Basil Fettuccini Pasta and Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 pound bread flour
2 eggs
1/4 ounce olive oil
Salt
4 leaves basil
4 ounces white wine
1 clove garlic, chopped
1 pint heavy cream
White pepper
Salt

Steps:

  • In a food processor, mix flour, eggs, olive oil, and salt until mixture comes together and forms a dough.
  • Blanch the basil in boiling water. Remove from the water and shock in an ice bath. Chop roughly and knead into the dough. On a floured surface, knead the dough until the gluten has developed and the dough springs back when pushed with your finger.
  • Use a pasta machine to roll out pasta and cut fettuccini noodles.
  • In a small saucepan, add the white wine and garlic and reduce by half. Add cream and cook until slightly thickened. Adjust consistency by adding more cream or reducing longer. Season with white pepper and salt.
  • Add pasta to boiling, salted water and cook 3 to 5 minutes or until done. Drain. Toss with the Cream Sauce. The sauce should barely coat the noodles.

FETTUCCINE WITH MASCARPONE AND BASIL



Fettuccine With Mascarpone and Basil image

Is your garden producing more basil than you know what to do with? Here's the simplest sauce ever to make good use of some of it. Nothing easier, and it's delicious.

Provided by evelynathens

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb fresh fettuccine
3/4 cup heavy cream, room temperature
1/2 cup mascarpone cheese, room temperature
1/2 cup freshly grated parmesan cheese
2/3 cup packed fresh basil leaf, washed well, spun dry, and sliced thin
1/4 teaspoon freshly grated nutmeg

Steps:

  • Boil pasta in plenty of boiling, salted water until al dente.
  • While it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl.
  • In warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste.
  • Drain cooked pasta and add to bowl with the sauce.
  • Toss well.
  • Serve immediately.

Nutrition Facts : Calories 538.2, Fat 22.8, SaturatedFat 12.8, Cholesterol 155.2, Sodium 238, Carbohydrate 64.4, Fiber 0.3, Sugar 0.2, Protein 18.8

CREAMY FETTUCCINE WITH PEAS AND BASIL



Creamy Fettuccine with Peas and Basil image

Provided by Kerri Conan

Categories     Pasta     Vegetarian     Quick & Easy     Dinner     Basil     Pea     Healthy     Vegan     Self     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

3/4 cup oat milk
1/2 cup cashew butter, at room temperature
1 1/2 teaspoons kosher salt, divided
1 tablespoon olive oil
1 tablespoon chopped garlic
1 1/2 cups frozen peas
8 ounces whole-wheat fettuccine
1/2 cup chopped fresh basil
1/2 teaspoon freshly ground black pepper

Steps:

  • In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 1 cup cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.

TOMATO BASIL FETTUCCINE



Tomato Basil Fettuccine image

"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked fettuccine
1/4 cup chopped onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt
1/3 cup fat-free evaporated milk
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.

Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

A FAREWELL TO BASIL FETTUCCINE



A Farewell to Basil Fettuccine image

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     World Cuisine Recipes     European     Italian

Yield 2

Number Of Ingredients 6

¾ cup chopped fresh basil
1 ½ cups all-purpose flour
1 egg
1 teaspoon olive oil
2 tablespoons water
2 ½ tablespoons all-purpose flour

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

VEGAN TOMATO BASIL FETTUCCINE RECIPE BY TASTY



Vegan Tomato Basil Fettuccine Recipe by Tasty image

Here's what you need: fettuccine pasta, olive oil, onion, garlic, flour, red pepper flakes, diced tomato, salt, fresh basil

Provided by Ryan Hall

Yield 6 servings

Number Of Ingredients 9

1 box fettuccine pasta
3 tablespoons olive oil
½ onion, chopped
2 cloves garlic
1 tablespoon flour
¼ teaspoon red pepper flakes
2 cans diced tomato, undrained
½ teaspoon salt
½ cup fresh basil, chopped

Steps:

  • Bring 4 quarts of water to a boil. When boiling, add 1 tbsp of salt and cook fettuccine for 12 minutes, or according to the package directions.
  • In a wide skillet, heat olive oil over medium-high heat until the oil is shimmering. Add onion, garlic, and red pepper flakes and cook for 3 to 5 minutes or until the onions are tender.
  • Add flour and stir until combined. Add the tomatoes and the salt and cook over medium-high heat, stirring occasionally, until the sauce has thickened and some liquid has evaporated, about 8 minutes.
  • Drain the fettuccine and toss it with the sauce and fresh basil. Test for seasoning, and add salt and pepper as needed until sauce is adequately seasoned.
  • Plate and serve.
  • Enjoy!

Nutrition Facts : Calories 172 calories, Carbohydrate 24 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, Sugar 7 grams

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