Butternut Fettuccine with Hazelnut-Basil Pesto
This Fettuccine recipe is not only simple to make,
but it is decadently deliciously rich. With these color
of the ingredients it makes a perfect fall dish to enjoy it on an afternoon
with great company on the terrace or even inside on a Christmas eve with the loved ones. I love this recipe because it is deceivingly simple to prepare... and if you need help or flare in creating simple but yet elegant recipes in the comfort of your owne home then have a peak at:
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Serves about 4 people
You Need
For the Fettuccine
- ½ Butternut Pumpkin
- 4 Tbsp olive oil
- 2 Tsp finely chopped rosemary
For the Hazelnut-Basil Pesto
For the Cheese Sticks
- 1 sweet potatoes peeled
and cut into thick strips
- Pinch of pink Himalayan sea salt to taste
Method
Step 1. Dehydrate your cheese
sticks for 5 hours or until they have a nice golden color. Leave out on the
bench on papers towels for 20 minutes.
Step 2. Blend all of your
hazelnut-Basil Pesto ingredients until smooth or slightly grainy. Leave in the
fridge until your cheese sticks are ready.
Step 3. Using a peeler, peel away
your butternut pumpkin. Then with a knife, cut 2 inches thick strips of
fettuccine. In a medium size bowl, add your fettuccine, 4 tbsp olive oil and
rosemary and mix well.
Step 4. Get out 4 white bowls,
divide your fettuccine, and add hazelnut-basil pesto followed by cheese stick
and garnish with edible flowers or your preferred herbs.
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