Pesto Fettuccini Pasta
AJI-NO-MOTO® Umami SeasoningIngredients
Pasta
- 10 cups (2500ml) Water
- 1/8 tsp. (0.6g) Salt
- 0.4 kilo (400g) Fettuccini pasta
- 3/4 cup (180ml) Olive oil
- 1/3 cup (45g) Peanut
- 1/4 cup (20g) Garlic, peeled
- 1/4 cup (30g) Parmesan cheese
- 2 1/2 cups (50g) Basil leaves, fresh
- 1 cup (20g) Parsley leaves, fresh
- 1/8 tsp. (0.3g) Ground black pepper
- 1 cup (180g) Chicken breast, cut into strips
- 1/8 tsp. (0.6g) Salt
- 1/8 tsp. (0.3g) Ground black pepper
- 1 Tbsp. (15ml) Cooking oil
- 1/4 cup (35g) Red onion, chopped
- 1/8 cup (20g) Garlic, minced
- 1 1/2 cups (350g) Pesto paste
- 1 cup (250ml) All-purpose cream
- 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
- 1/4 cup (60ml) Pasta water
Procedure
- BOIL. In a pot, heat water with salt until big bubbles form. Add pasta then cook according to package instructions. Set aside.
- BLEND. In a food processor, combine olive oil, peanut, garlic, parmesan cheese, basil leaves, parsley leaves, and black pepper. Blend until well combined. Set aside.
- SEASON & SAUTÉ. Season chicken breast with salt and pepper. In a pan, heat oil. Sauté chicken until light brown. Add red onion and garlic then sauté until fragrant.
- SIMMER & SEASON. Pour pesto paste and all-purpose cream. Mix well then add AJI-NO-MOTO®. Add cooked pasta and pasta water then mix well.
- SERVE. Transfer to a plate. Serve and enjoy!
Cooking Tips
Use mortar and pestle for better extraction of flavor from the basil and parsley leaves.
Cooking Time: 30 minutes
Preparation: 15 minutes
Servings:
8
Serving size: 1 cup
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
568.7
Carbohydrates (g)
42.4
Proteins (g)
15.4
Fat (g)
37.5
Dietary Fiber (g)
2.7
Calcium (mg)
118.5
Iron (mg)
2.7
Sodium (mg)
310.6
Good to Know Nutrition Facts
Peanuts are great sources of Biotin and Vitamin E that help keep our nails, skin, and hair healthy.