Gluten-Free Fettucine with Arugula Pesto

Serves 4


  • 1/4 pound arugula, stemmed, rinsed and dried
  • 1/2 teaspoon coarse salt
  • 4 teaspoons Filippo Berio extra virgin olive oil
  • 3 tablespoons grated Parmigiano Reggiano cheese
  • 3 tablespoons sliced almonds or pistachios 
  • 1/4 teaspoon hot red pepper flakes
  • 1/2 pound green beans, stemmed, cut in half
  • 1 cup peas
  • 1/2 pound fettucine
  • 4 todried plum tomatoes in olive oil, drained and cut into small pieces
  • Salt
  • Ingredients


  1. Directions 
  2. Place the arugula and coarse salt in a food processor and process for a few seconds then add 1 teaspoon of the olive oil and process again for a few seconds. Add the cheese and almonds and process adding the remaining olive oil through the feed tube until a pesto sauce consistency is obtained. Stir in the hot pepper flakes.
  3. Cover and refrigerate for future use or transfer to a pasta bowl if cooking the fettucine right away.
  4. Cook the beans in salted water until tender and a couple minutes before done, add the peas. Drain and keep warm.
  5. Cook the fettucine in 2 quarts of rapidly boiling salted water until al dente. Drain, reserving 2 tablespoons of the cooking water and combine the fettucine and water with the pesto and vegetables; mix well. Add the tomatoes and mix again. Serve immediately and pass extra cheese on the side.

This recipe was featured on Season 23 - Episode 2319.

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