- This recipe for Fettucine with Hazelnut-Basil Pesto is not only simple to make, but it is decadently and deliciously rich.
By special guest chef Omid Jaffari of Tried.Tasted.Served
The colors of the ingredients make it a perfect dish to enjoy on a beautiful fall afternoon with great company.
Serves about 4 people
You Need:
For the Fettuccini
- ½ butternut pumpkin
- 4 tbsp olive oil
- 2 tsp finely chopped rosemary
For the Hazelnut-Basil Pesto
- ½ cup hazelnuts soaked & dried
- 2 cups basil washed
- 4 garlic cloves grated
- 1/3 cup olive oil
- dash of lime juice
- pinch of pink Himalayan sea salt or to taste
For the Cheese Sticks
- 1 sweet potato 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 fettuccini, and add hazelnut-basil pesto followed by cheese stick and garnish with edible flowers or your preferred herbs.
Enjoy!!
Let us know how you go!
For another delicious raw pasta recipe, check out for Easy Zucchini Pasta, Delicious Raw Spaghetti or Ravioli Alfredo