Wednesday, 22 February 2012

Recipe: Basil and Almond Pesto and Fettuccine

Matt and I got a new pasta machine around christmas, and have used it quite a bit to make fresh pasta. Fresh pasta is SO good. However I am not going to give you the recipe for it, because its Matt that always makes it, I just eat it. If you are keen, google a recipe.

The pasta making process:

For this recipe, you could make your own fettuccine, or buy fresh stuff, or dried.

Almond Basil Pesto
-1 1/2 cups almonds, chopped and lightly toasted
-2 cups packed basil (2 small basil plants from the supermarket.) Add some spinach as a substitute if needed
-2 garlic cloves, peeled
- 2 tablespoons lemon juice
-lemon zest from 1 lemon
-3/4 cup olive oil
-dollop sour cream (my addition to make it more creamy.)

Grind the almonds to meal in a food processor. Add basil, garlic, lemon juice and zest and blend. Slowly add olive oil. Add more olive oil or sour cream if wanted for a better consistancy. You could also add parmesan.

Will keep for a while in the fridge, you can use it on sandwiches, as a dip, or in a pasta dish

Basil and Almond Pesto and Fettuccine 
(created by me and Matt)

-Enough fettuccine for 2
- a serve of the above pesto recipe
200g bacon, chopped and cooked (optional.)
-veges of your choice, but mushrooms, broccoli and courgette are good. Chop and fry lightly in olive oil till cooked.

When the pasta is cooked, drain, add the pesto and stir in. Add the bacon and veges and stir in.

Serve with parmesan on top

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