Nutrition for beauty | Хранене за Красота
Nutrition for beauty | Хранене за Красота
Fettuccine with Walnut Pesto
Prep Time
10 minutes
Prep Notes
You can use any type of pasta shape, but it is better from whole wheat. If you are sticking to a gluten-free diet, you can also find pasta from brown rice or quinoa.
Cooking Time
20 minutes
Yields
2
Ingredients
- 2 cups Pasta
- 1 clove Garlic
- 2 tbsp Walnuts
- 2 tbsp Olive oil
- 2 tbsp Whole-grain bread crumbs
- 1 Fennel bulb
- 1 cup Frozen peas
- Salt & pepper to taste Optional
Directions
- Cook the pasta according to the directions on the package;
- Peel the garlic;
- Roughly chop the fennel stems and fronds (reserve the bulbs); place them in a large food processor fitted with the chopping blade. Add the walnuts, peeled garlic, and salt. Cover and pulse, drizzling in the olive oil through the feed tube, until a thick, somewhat pasty pesto;
- If there are blemished marks on the fennel bulbs, trim these off. Quarter the bulb and slice it into thin strips. Measure out ¼ cup of these slices per serving. Reserve the remainder in a sealed plastic bag, and set it in the refrigerator for another use (like a fresh salad);
- Warm a little olive oil in a very large skillet set over medium-high heat. Add the sliced fennel and cook, stirring frequently, until barely wilted (about 1 minute);
- Add the pasta and frozen peas; scrape in the prepared walnut pesto. Stir until well-combined and heated through (about 2 minutes) adding a little of the reserved pasta cooking liquid if the dish is dry (but do not make it soupy);
- Plate it, top with the breadcrumb, salt & pepper, and serve.
Notes
You may swap out any variation of vegetable pesto, such as peas, spinach, basil, arugula, etc. The sauce is so flavorful that you can add any other variety of veggies you wish.
Credit
Blue Zones