Nutty Pesto Fettuccine

I was super excited when I came across Cappello’s gluten free pasta at WholeFoods. Low on the glycemic index and made primarily from almond flour and egg, Cappello’s fettuccine has a deliciously rich, buttery flavor and silky consistency. I was blown away by how simple and delicious it tasted, especially paired with a yummy pesto sauce. It is a comforting, yet elegant dish that the entire family will enjoy.

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Nutty Pesto Fettuccine


  • Cappello’s fettuccine
  • 1 cup walnuts
  • 2 cups arugula
  • 2 cups baby spinach
  • 1 jalapeño or serrano pepper, chopped with seeds if you like it spicy
  • 2 garlic cloves
  • 2 cups grated asiago/parmesan cheese
  • 1/4 cup olive oil
  • 4 tbsp water
  • Salt & pepper to taste


  • Cook pasta as per directions in boiling water for about 2-3 minutes.
  • Toss all of the in ingredients in a food processor and blend until smooth. Add an extra tbsp of water if the pesto seems too thick.
  • Drain the pasta and toss with fettuccine. Garnish with parmesan cheese and walnuts.

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