Fettuccine with Cranberry Macadamia Nut Pesto

Fettuccine with Cranberry Macadamia Nut Pesto
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Prep Time

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Makes 4 servings


2 cups fresh basil leaves
2 garlic cloves, peeled
1 3.5-ounce jar macadamia nuts
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
Dash white pepper
1/2 cup olive oil
2/3 cup Ocean Spray® Craisins® Original Dried Cranberries
1 pound fettuccine, cooked al dente


Combine all ingredients, except olive oil, dried cranberries and fettuccine, in a food processor or blender. Blend until almost smooth.

With the machine running, gradually add olive oil in a steady stream until blended. Stir in dried cranberries. Toss pesto with hot fettuccine. Makes 4 servings.

Per Serving: Cal 827, Total Fat 51grams, Saturated Fat 7grams, Protein 17grams, Carb. 81grams, Chol. 24mg, Dietary Fiber 4grams, Sugar 17grams, Vit. A 90RE, Folate 18Ug, Vit. E 4mg, Vit. C
4mg, Sodium 406mg, Pot. 400mg, Iron 3mg, Calcium 122mg, Zinc <1mg


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great starter

Anonymous from Exeter, PA

I served this as a first course for a very fancy dinner party. It is deeeeelish! Even better the next day (when I ate it cold).

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