Happy Saturday! My morning was spent hiking with my hubby and dog; then my afternoon consisted of relaxing on the beach in Del Mar. It was a gorgeous day and I’m happy I got to spend most of it outside. Pretty nice weekend I’m having so far!

Moving onto food…

I’m not a huge pesto sauce fan. I don’t dislike it, but I don’t go crazy for it either. Yet for some reason this week I was in the mood to eat pasta with pesto. Sadly my basil plant is coming to an end (and I need to get another one very soon!), so during this week’s food store trip, I nabbed a big container of fresh basil.

While I wasn’t looking to change up a classic pesto sauce too much, I did want to try to decrease the amount of oil I used. As I peered around my kitchen, I spotted wine and thought This could be a good idea! And so, a pesto wine sauce was born:

Fettuccine with Pesto Wine Sauce

Foodie Loves Fitness

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Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 515 kcal

Ingredients

12 oz fettuccine
1/4 cup pine nuts
1/2 cup grated parmesan cheese
3 TBSP white wine
1/4 cup olive oil
3 cups of packed basil
2 cloves basil
1/8 TSP pepper plus more for sprinkling
1/4 TSP salt plus more for sprinkling

Instructions

Cook pasta according to directions.
Meanwhile, combine basil, pine nuts, garlic, salt, pepper, and olive oil in a food processor. Pulse until well combined.
Gradually add parmesan cheese and wine, scraping the sauce from the sides of the processor. Pulse until everything is mixed together well.
Once pasta is cooked al dente, drain and return back to pot.
Add pesto to the fettuccine, and season with salt and pepper to taste. Mix together evenly, and enjoy while it's hot!