His new book Fabio's Italian Kitchen is available in stores now.
Basil Pesto and FettuccineServes 4
2 cups basil leaves, packed
¾-1 cup extra-virgin olive oil
½ cup pine nuts
2½ cloves garlic
¾ cups Parmesan or Romano cheese, grated
1 lb. fettuccine
1. In a food processor, combine basil leaves, olive oil, pine nuts, garlic, salt and pepper. Process until mixed but still chunky. Add cheese and pulse to combine.
2. Cook fettuccine according to package directions. Drain, reserving ½ cup pasta water. Place fettuccine in a bowl. Add a little pasta water to pesto to loosen the sauce. Pour pesto over fettuccine. Toss and serve.