Friday, 14 March 2014

Fettuccine with Pesto

File:Fettuccine Pesto.JPG
Fettuccine with pesto
A springtime summoning and very delicious meal.


2 cloves of garlic 
A bouquet of chive and parsley
1tbsp of pine nut
1tbsp of Sunflower seeds
1tbsp of grated Parmesan cheese
1 lime's zest and juice
3tbsp of olive oil
salt, pepper
chili flakes
250g Fettuccine (whole wheat)

Roast the Sunflower seeds and the pine nuts. Mix the garlic (pressed), the seeds and nuts. Add the salt and the pepper as well as the chili flakes. Cook the pasta and serve it on two plates, pour some pesto on each plates and hint them with parmesan.  

Note: It's best if you prepare the pesto the previous day, and only add the lime's zest and juice before serving. You can enrich the pesto with some broccoli, peas or even spring onion. You can try to spice it with a hint of ginseng. :)

photo: wiki

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