Fettucini with carrot and cilantro pesto

energetic recipe
Italian cuisine
Fettucini with carrot and cilantro pesto
Portions 4
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prep time
15 min
cooking time
0 min
total time
25 min
prep time
15 min
cooking time
0 min
total time
25 min
  • 500 g fresh fettucini or linguine
  • 1/2 Cup of olive oil
  • 1 chopped onion
  • 1 tooth of garlic chopped
  • 2/3 cup pine nuts
  • 300 g of chopped carrots (see note)
  • 30 g of leaves and stems of cilantro
  • 30g of fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 Cup of grated Parmesan
  1. Cook the pasta in a pot of boiling water during 5 minutes, or until to the date; drain and keep it hot.
  2. While it is cooked, hot 2 tablespoons of the oil in a frying pan, put the onion with the garlic, cover and leave that they estofen over medium heat during 4 minutes.
  3. Add the pine nuts and cook them uncovered during 2 minutes, removivendo from time to time. Raise the fire and add the carrot; remove all good, cover again and let Cook 2 more minutes.
  4. Pass this mixture to the mixer and add the coriander, parsley, Salt, pepper, the rest of the oil and half the Parmesan. Beat until everything is mixed.
  5. Divide the pasta into deep dishes, divide the pesto and stir gently. Sprinkle with the remaining cheese and serve.
  • It is not necessary to peel the carrots, simply wash them.
Recipes easy to https://recetasdecocinafaciles.NET /

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