Fettuccine with Green Vegetables & Pistachio Pesto
An extremely delicious pasta dish with a rich, creamy sauce
Cuisine

- italian

Cooking Time

-15-20 Min

Preparation Time

- 30 Min

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INGREDIENTS

  • 1 zucchini, finely sliced
  • 2-3 tbsp Olive oil
  • 1 tsp red chilli flakes, Salt to taste
  • ½ cup broccoli florets, chopped
  • ½ cup pasta water
  • 2 tbsp pesto sauce
  • FOR the pasta
  • 250 gm pasta
  • 8-10French beanshalved
  • 1bunchspinach leaves
  • Salt to taste
  • Water as required
  • FOR the pesto sauce
  • 1 cup pistachiosblanched
  • 4-5garlic cloves
  • 1green chilli chopped
  • 1bunchbasil leaves
  • 1 cup Parmesan cheesegrated
  • Salt to taste
  • 2-3 tbsp Olive oil
  • Crushed black pepper to taste
  • FOR garnish
  • Parmesan cheesegrated
  • Basil leaf

PREPARATION

  1. 1

    To make the pesto sauce, blend the blanched pistachios along with garlic cloves, chopped green chilli, basil leaves, grated parmesan cheese, and salt to a smooth green paste.
  2. 2

    Add olive oil and crushed black pepper.
  3. 3

    Blend again.
  4. 4

    Set aside the pesto sauce.
  5. 5

    Boil some water in a pan and add salt to it.
  6. 6

    Add the pasta and cover with lid.
  7. 7

    Halve the French beans and add them to the boiling water with the spinach leaves.
  8. 8

    Blanch together.
  9. 9

    Set aside a cup of blanched water for further use and drain the vegetables from the remaining water.
  10. 10

    Slice the zucchini using a slicer.
  11. 11

    Heat oil in a pan and add the zucchini slices, red chilli flakes, salt, and broccoli florets.
  12. 12

    Fry well.
  13. 13

    Add the blanched water, pesto sauce, boiled pasta, and the vegetables.
  14. 14

    Mix well.
  15. 15

    Garnish with parmesan cheese and a basil leaf.
  16. 16

    Serve hot.
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