Looking for a guilt free cheat meal?
This recipe uses gluten free, mung bean fettuccine, which adds a boost of protein and fiber. The pesto is pack with nutrients.
Prep Time: 15 minutes
Cook Time: 7 minutes
2 cups fresh basil
1 tbsp apple cider vinegar
½ cup extra virgin olive oil
1 tbsp lemon juice
⅓ cup of pine nuts, toasted
2 cloves garlic, crushed
¼ tsp sea salt
¼ tsp ground black pepper
200g mung bean fettuccine
2 tbsp finely grated lemon zest
Salt and pepper, to taste
½ cup goat’s milk feta, crumbled
¼ cup fresh basil leaves, to serve
1. To make pesto, place basil, vinegar, olive oil, lemon juice, pine nuts, garlic, salt and pepper in a food processor. Process until finely chopped and combined.
2. Cook fettuccine in a large saucepan of boiling salted water for 7 minutes or until tender. Drain, reserving 1/3 cup of the cooking water. Rinse fettuccine briefly under cold running water.
3. Return fettuccine to pan over low heat. Stir in pesto, reserved cooking water and lemon zest. Cook, tossing gently until hot and combined. Season to taste.
4. Serve topped with feta and basil leaves.
Serve pasta with a salad of chopped tomatoes or fresh rocket leaves tossed with extra virgin olive oil and balsamic vinegar. To save time on preparation, see Pesto Sauce in Snacks.
By Tracey Monk