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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a good sized pot of salted water to a boil and add the green beans and cook, perhaps as much as five minutes, but you must check--the beans should be tender but still crisp. | 2. Drain and set aside. | 3. Place basil, garlic, parmigiano and olive oil in a food processor or blender and puree until smooth -- you should have about 3/4 of a cup of the mixture. | 4. Meanwhile, cook the fettucine in boiling salted water until al dente, drain the pasta, and reserve 1/2 cup of the pasta water. | 5. Melt one tablespoon of the butter in a large skillet and gently saute the green beans to warm them, seasoning with salt and pepper. | 6. Toss the pasta in with the beans. | 7. Add the basil puree, the pasta water and the remaining butter and stir well. | 8. Taste, adjust seasoning, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	1		trimmed halved	31.0	6.97	1.83	0.22
basil leaf	1	cup		18.9125	0.0	4.2075	0.1062
garlic clove	2			18.9125	0.0	4.2075	0.1062
parmigiano reggiano cheese	4	tablespoons	grated	18.9125	0.0	4.2075	0.1062
olive oil	1/2	cup		954.72	0.0	0.0	108.0
fettuccine pasta	3/4			18.9125	0.0	4.2075	0.1062
salt				-	-	-	-
pepper			grated	-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.