Happy Tuesday! Fettuccine is the strangest words to spell. It doesn’t look right… but I checked it in the dictionary (yes, an actual dictionary) as well as online. So, if it is wrong, I apologize. Today, I am sharing my quick and easy recipe for tomato pesto fettuccine. You could easily switch out the type of pasta for whatever you have on hand. You could also use regular pesto instead of tomato pesto. My family is blissfully unaware as to what pesto is exactly, so I like using tomato pesto because it is more “natural” colored. (Ignore everything I just said Don… it’s just tomato sauce. Really.) Enjoy!
Tomato Pesto Fettuccine
Author: Julia - www.minivandreams.com
Cook time:
Total time:
Ingredients
- 12 ounces fettuccine
- 1 jar tomato pesto
- 1 can tomato sauce (omit if using regular pesto)
- 1 can diced Italian-seasoned tomatoes, drained
- 1 cup shredded fresh Parmesan cheese
- 2 Tablespoons dried basil, crushed
Instructions
- Cook fettuccine per package instructions. Drain.
- Add pesto, tomatoes and dried basil. Stir to incorporate.
- If sauce seems thick or not enough to coat pasta, add tomato sauce a few spoons at a time until desired consistency is achieved. (If using regular pesto, add a bit of olive oil.)
- Allow to heat over low heat approximately 8 minutes, or until heated through.
- Stir in Parmesan cheese prior to serving.
Notes
For a heartier meal, add 2-3 cooked, diced chicken breasts to the fettuccine prior to serving.
I love pesto and I love tomatoes but have never tried tomato pesto. Where can I find this magical deliciousness of which you speak?
I found it at the store… over by the regular pesto. 🙂