|
|
|
| Fettuccine with Fresh Pesto Verde |
|
|
|
Ingredients: For the pesto: - 50g fresh basil leaves
- 1 clove garlic, skinned
- 40g pine nuts, toasted
- 6 tablespoons olive oil
- Salt and freshly ground black pepper
- 25g parmesan cheese, finely grated
- 600g fresh or dried fettuccine
- Grated parmesan to serve (optional)
Method: - Roughly tear the basil and place in a blender with the garlic, pine nuts and 2 tablespoons of the oil.
- Blend to a fairly smooth paste. Gradually blend in the rest of the oil and season to taste.
- Transfer to a bowl and stir in the parmesan.
- Meanwhile cook the fettuccine, using a pasta insert in a large saucepan of boiling water for about 10-12 minutes for dried pasta or 3-4 minutes for fresh pasta. Drain and return the fettuccine to the pan and toss with the pesto.
- Divide the pesto fettuccine between four warmed serving dishes. If liked serve topped with a sprinkling of grated parmesan.
Serves 4 |
|
|
|
| |
|
