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Recipe to Print-Fettuccine al Pesto D'Aglio (Fettuccine with Garlic and Pesto) - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Fettuccine al Pesto D'Aglio (Fettuccine with Garlic and Pesto) - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Pasta Kosher: No Ethnicity: Italian Kosher for Passover: No Preparation Time: 25.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 25.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.93 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Caciocavallo Silano is a stringy semi-hard cheese. The rind contains small grooves left by the restraining cords. It is made from cow's milk and ripened for at least fifteen days. Caciocavallo Silano can be oval or else shaped like a truncated cone, sometimes with a small knob at the top, depending on local custom.

Ingredients: Directions: In a heavy-bottomed pot, place 6 quarts of water over high heat. When the water comes to a boil, add 2 Tbls salt. This will be your fettuccine water. In a 2-quart saucepan, heat the olive oil over medium heat. Add the garlic and cook until soft and golden brown, about 7 to 8 minutes. Add the chili flakes and bread crumbs. Cook the fettuccine according to the package directions, until tender but still al dente. Drain and add to saucepan. Add cheese and toss to combine. Sprinkle with mint leaves, toss, and serve hot.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00