Pesto Perlini Hand-Cut Fettuccine

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Pesto Perlini Hand-Cut Fettuccine

Serving Size

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A fun pesto fettuccine from Maggiano's with chicken ricotta meatballs, fresh Mozzarella, sun-dried tomatoes and Parmesan.


Step 1:
  • ½ cup  Sun-Dried Tomatoes
  • ½ cup  Balsamic Vinegar

Step 2:
  • 6  Chicken Meatballs (the Bruce Aidell brand is Chef Johnny Poche’s favorite when not making homemade meatballs) 

Step 3:
  • ¼ cup  Pesto
  • ¼ cup Chicken Broth
  • 12  Perlini Mozzarella
  • 6 oz Pappardelle Pasta cooked
  • Parmesan Cheese, shaved (to taste)

Recipe Info

For Step 1:
  1. Simmer tomatoes in a small sauté pan for 5 minutes or until the vinegar has almost reduced. 
  2. Strain and set aside. This will be your garnish for the top of your pasta.

For Step 2:

Follow reheating instructions. Set aside.

For Step 3:

  1. Heat chicken broth until boiling. 
  2. Add cooked pasta, pesto and perlini mozzarella. 
  3. Add warm chicken meatballs.
  4. Toss all ingredients and mix well. Plate on platter. 
  5. Garnish with Tomatoes and shaved Parmesan Cheese and enjoy.

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