Fettuccine with Pesto Rosso

The game is on:

• 2 medium sized parsnips

• 4 medium sized carrots

Pesto Rosso:

• 2/3 cups pine nuts (soaked at least 4 hours)

• 1/2 cup sun dried tomatoes (soaked at least 2 hours)

• 5 tbsps roasted sesame oil

• 1 large garlic clove

• 1/2 - 1 cup water

• 1 tsp paprika powder

• salt and pepper

Start by soaking pine nuts and sun dried tomatoes. Soaking time can be longer, no stress. Continue by making your fettuccine. You can use either a vegetable sheet cutter or a simple veggie peeler. You want your carrots and parsnip fettuccine to be as thin as possible. It really enhances the taste! You can save the mid parts to enjoy later with a dip. Proceed by blending all the pesto ingredients in a high speed blender. Join your pasta with pesto, garnish and enjoy straight away!

Posted: 24/02/2020