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Creamy Pesto Fettuccine
with Mushrooms & Spicy Breadcrumbs
30 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
The sauce for this dish highlights our rich basil pesto and smooth mascarpone cheese, all tossed with tender sautéed mushrooms and zucchini, which perfectly blend in with fresh basil fettuccine.
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NutritionPER SERVING
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Calories840 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
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2 cloves Garlic
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½ lb Mushrooms
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1 Zucchini
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¼ tsp Crushed Red Pepper Flakes
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¼ cup Panko Breadcrumbs
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2 Tbsps Mascarpone Cheese
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⅓ cup Basil Pesto
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the pasta from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Halve the zucchini lengthwise, then thinly slice crosswise.
2
Make the spicy breadcrumbs
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Turn off the heat and stir in as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Transfer to a plate; immediately season with salt. Wipe out the pan.
3
Cook the pasta
Meanwhile, using your hands, carefully separate the pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the vegetables & pancetta
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the pancetta. Cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the pancetta is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked vegetables and pancetta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Add the mascarpone and pesto; stir to combine (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!
1
Prepare the ingredients
Remove the pasta from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Halve the zucchini lengthwise, then thinly slice crosswise.
2
Make the spicy breadcrumbs
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Turn off the heat and stir in as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Transfer to a plate; immediately season with salt. Wipe out the pan.
3
Cook the pasta
Meanwhile, using your hands, carefully separate the pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the vegetables & pancetta
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the pancetta. Cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the pancetta is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked vegetables and pancetta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Add the mascarpone and pesto; stir to combine (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!
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