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10
Mar
2009
Pesto Fettuccini
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Written By Administrator

This recipe and photo is used courtesy of the Pesto Fettuccini

American Egg Board, www.incredibleegg.org

Keep on hand just a few convenience ingredients

and dinner can be only minutes away. This colorful

mélange of green and yellow noodles, red tomatoes

and sunny eggs gets a flavor spark from pesto sauce.

Pesto Fettuccini

Makes 2 To 4 Servings

Water

1 package (3 oz.) dried tomato halves, halved or quartered

1 package ( 9 oz.) fresh spinach and/or egg fettuccini noodles OR (8 oz.) dried spinach or egg noodles

2 to 3 tablespoons prepared pesto sauce plus additional pesto sauce, optional

4 eggs, lightly beaten

1/4 cup skim or low-fat milk

Fresh basil leaves, optional

Grated Parmesan cheese, optional

1. Bring large pot of water to boiling. If using fresh noodles, add tomatoes. Cook until rehydrated, about 8 to 10 minutes. Add noodles. Cook according to package directions until tender, about 2 to 3 minutes. If using dried noodles, add both tomatoes and noodles to boiling water and cook according to package directions until noodles are tender, about 10 to 12 minutes.

2. Drain well. Return to pot or transfer to 10- to 12-inch nonstick skillet. Add 2 to 3 tablespoons pesto. Toss until noodles are evenly coated.

3. In small bowl, beat together eggs and milk until blended. Pour over noodle mixture. Cook over medium heat, gently turning with a pancake turner, until eggs are thickened and no visible liquid egg remains. Garnish with basil leaves, if desired. Serve immediately with additional pesto and cheese, if desired.

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