Fettuccine with Paul's Basil Pesto

Fettuccine with Paul's Basil Pesto

By Steve Robinson

Fettuccine with Paul's Basil Pesto

Serves 4+


  • 1 pkt Otway Pasta Company Fresh Fettuccine (125g)
  • 30g pine nuts
  • 150g Paul’s Basil Pesto
  • Bulla Cream
  • Salt and pepper to taste


  • Bring a large pot of water to the boil. Once boiling turn a fry pan on to medium/high heat.
  • Add the pine nuts and toast on medium high heat for 2-3 minutes.
  • Add the fettuccine to the boiling water, set timer for 3 minutes. Take about ½ to 1 cup of the boiling pasta water and add it to the frying pan. Turn the heat to low, then add 150g of pesto to the pan. Gently stir the pesto and water mix until combined. After the pasta has been cooking for 3 minutes add it to the pesto sauce.
  • Gentle combine the pesto with the fettuccine, add cream and continue to stir. Garnish with parmesan and fresh basil. Enjoy!

Download the recipe.