Fettuccini Verde Recipe
zucchini-basil pesto, preserved lemon, calabrian chili. | add garlic prawns 10
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Ingredients
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Fettuccini Verde
Method
Preparation
- 1
Cook the Fettuccini
In a large pot of boiling salted water, cook the fettuccini according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Pesto
In a food processor, combine the zucchini, basil leaves, preserved lemon (rind only), Calabrian chili paste, and olive oil. Blend until smooth. Add salt and pepper to taste.
- 3
Combine Pasta and Pesto
In a large mixing bowl, combine the cooked fettuccini and zucchini-basil pesto. Toss until the pasta is well coated.
- 4
Serve
Transfer the fettuccini to serving plates and sprinkle with Parmesan cheese. Serve immediately.