CARROT FETTUCCINE WITH PESTO SAUCE

INGREDIENTS:

  • 3 large carrots peeled.
  • 1 cup of washed basil leaves.
  • 5 tablespoons extra virgin olive oil.
  • 2 tablespoons skinless almonds.
  • 1 tablespoon grated Pecorino (or Parmesan) cheese.
  • 1 clove of garlic.
  • Salt to taste.

METHOD OF PREPARATION:

Slice the carrots lengthwise, and then fillet each slice into strips about 1/2-inch.
In a skillet put a drizzle of olive oil and sauté the carrots already filleted quickly, until al dente.
In a processor add the basil, garlic, almonds, cheese, olive oil and salt and beat until thick paste.
In a processor add the basil, garlic, almonds, cheese, olive oil and salt and beat until thick paste.

ViniCARROT FETTUCCINE WITH PESTO SAUCE