Fettuccine with Green Vegetables & Pistachio Pesto By Vicky Ratnani

Fettuccine with Green Vegetables & Pistachio Pesto

An extremely delicious pasta dish with a rich, creamy sauce.
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Cooking Time

30 Mins

Meal Type


Preparation Time

10-15 Mins




  • For Vegetable
  • 1 finely sliced zucchini
  • 2 to 3 tbsp Olive oil
  • 1 tsp red chilli flakes
  • salt
  • ½ cup broccoli florets
  • ½ cup pasta water
  • 2 tbsp pesto sauce
  • For The Pasta
  • 250 gm pasta
  • 8 to 10 French bean shelved
  • 1 bunch spinach leaves
  • Sal
  • water
  • For The Pesto Sauce
  • 1 cup blanched pistachios
  • 4 to 5 garlic cloves
  • 1 green chilli
  • 1 bunch basil leaves
  • 1 cup grated parmesan cheese
  • salt
  • 2 to 3 tbsp Olive oil
  • Crushed black pepper


  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. Add olive oil and crushed black pepper. Blend again. Set aside the pesto sauce. Boil some water in a pan and add salt to it. Add the pasta and cover with lid. Halve the French beans and add them to the boiling water with the spinach leaves. Blanch together. Set aside a cup of blanched water for further use and drain the vegetables from the remaining water. Slice the zucchini using a slicer. Heat oil in a pan and add the zucchini slices, red chilli flakes, salt, and broccoli florets. Fry well. Add the blanched water, pesto sauce, boiled pasta, and the vegetables. Mix well. Garnish with parmesan cheese and a basil leaf. Serve hot.

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