Organic Fettuccine with Homemade Pesto
Image by Iana Knak
Bright autumn colors turn pale, chilly winds rattle the windows, and our bodies crave warmer fare. Yes, indeed, winter is around the corner. For many, this colder and darker reality can be difficult, depressing. Instead of meeting the season with reluctance, I suggest embracing the hibernation instinct and celebrate with food that both nourishes our bodies and warms our souls.
To welcome in winter, I offer you a delicious and healthy main dish: Organic whole grain fettuccine with pesto. Enjoy this pasta as part of a cozy evening by the fireplace, perhaps with a glass of fine wine. Invite those new neighbors you were too shy to meet last summer, or gather with old friends or a sweetheart. Regardless of who you share the experience with, this meal is guaranteed to perk up taste buds as if it were April.
Organic whole grain fettuccine with homemade pesto
To prepare the pesto you need:
- 50gr/ 2oz of fresh basil
- 80gr/ 3oz of unsalted pistachio
- 100gr/ 4oz of aged parmigiano Reggiano or Parmesan cheese
- 1 clove of fresh garlic
- Pepper
- About 100 ml or 1/4 of cup of extra virgin
Combine all ingredients in a blender until you reach a creamy texture.
Boil your pasta (one pound serves four people) with a touch of salt; oil is not required (I studied with the world masters of pasta, the Italians). Follow the instructions written on the box about the cooking time, but taste and make sure it’s not overcooked. A good fettuccini should be served al dente.
Serve with fresh chives.
