Yellow Pesto Fettuccine

yellow pesto fettuccine pasta with parsley

Well what better to do during your corona virus quarantine than make fresh pasta. I’m actually a big fan of making fresh pasta and have a few popular recipes on the site already. Things like my ricotta ravioli in walnut sauce is one of my go to dishes when having guests over. This time I just decided to make some standard fettuccine, but turned it into a yellow pesto fettuccine with some homemade yellow pesto.

While it is not a traditional Genovese pesto, or a Sicilian red pesto like I used in my red pesto potatoes and a few other dishes, it is still a great pasta sauce. This one I made with yellow bell peppers, walnuts, and ricotta cheese. The result was a creamy, tangy, fresh yellow pesto pasta that I will most likely be making again.

To make the yellow pesto sauce I just blitzed a yellow bell pepper, a half cup of walnuts, and about 100 grams of ricotta cheese until smooth. It wasn’t as bright yellow as I would have liked it, but I think that’s because I used hard walnuts instead of young walnuts. The taste was good though so that’s the important part with this meal.

yellow bell peppers

While I made fresh fettuccine for this recipe, you can absolutely use store-bought. In fact, I actually like store bought pasta most of the time, I was just in the mood for making homemade pasta. If I do the recipe again (likely) then I’ll probably just use store bought noodles. It is less mess and I don’t have to take out my pasta roller/slicer.

The pasta only takes a couple minutes to boil, so I start on the other stuff before even boiling the pasta. First saute some thinly sliced yellow bell pepper until slightly charred. I also char some split cherry tomatoes. I find this brings out the acidity of the tomato and gives it some color. It pairs well with the yellow pesto fettuccine.

While I didn’t add any cheese to the pasta after I plated it, you can absolutely add some parmigiano reggiano or pecorino romano. I’m sure it would be delicious. I just didn’t have any on hand so didn’t put it as a part of this recipe.

yellow pesto fettuccine pasta with parsley

Yellow Pesto Fettuccine

This twist on a traditional pesto uses yellow bell peppers, walnuts, and ricotta.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Main Dish
Cuisine Italian
Servings 2 people
Calories 467 kcal


  • Pot
  • Pan
  • Blender (optional)


  • 2 Bell Pepper yellow. 1 thinly sliced
  • 1/2 cup Walnuts
  • 100 grams Ricotta
  • 100 grams Cherry Tomatoes cut in half
  • 300 grams Fettuccine homemade or store bought
  • 1 tsp Salt plus more to taste, and for salting the pasta water
  • 1 tsp Black Pepper freshly cracked
  • 4 tbsp Olive Oil
  • 1 tbsp Parsley garnish, optional


  • In a blender (or mortar and pestle) blitz one bell pepper with the walnuts and ricotta. Add in a tsp of salt and pepper and two tablespoons of olive oil and blitz again. Scoop into a bowl and set aside.
  • Add a tbsp of olive oil to a pan on medium heat and add the thinly sliced bell pepper. Saute for a few minutes until the bell pepper gets slightly charred. Remove and set aside.
  • Add another tbsp of olive oil and place the cherry tomatoes cut side down. Don't move them for two to three minutes, then use a spatula to scrape them up. Add them to the bell peppers. Begin boiling your heavily salted water.
  • On low heat add the yellow pesto to the pan. Stir it around and let it get warm. When the water is boiling add the pasta and cook for 3 minutes (fresh) or 7-10 minutes (depending on the package instruction for al dente, dry).
  • When the pasta is just about done spoon over a few tablespoons of pasta water to the pesto and mix it together. Then drain the pasta and add all the fettuccine to the pasta. Give everything a good mix, add the sauteed vegetables, toss, plate, and serve.


This pasta holds well in the fridge for up to a week. You can heat it in the microwave.
Keyword Chanterelle Pasta, Weeknight Meals, Yellow Pesto, Yellow Pesto Fettuccine
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