Homemade Basil Pesto with Vetta Rural Aid Fettuccine

Homemade Basil Pesto with Vetta Rural Aid Fettuccine

Recipe created by @hungrybeargrazing

Prep time: 15min Cooking time: 15 minutes, serves 4

 

  • 500g Vetta Rural Aid Fettuccine
  • 1 clove garlic
  • 1/2 cup toasted pine nuts
  • 2 cups fresh basil leaves, washed, stemmed and finely packed
  • 1/2 cup hemp oil
  • 1/2 cup parmesan cheese, fresh + grated plus more for garnish
  • 1/2 lemon juiced
  • 1 tsp salt + fresh ground black pepper
  • 1 bunch asparagus
  • Olives to serve
  1. Cook the fettuccine in a large pot of salted boiling water according to package directions or until al dente.
  2. Drain the pasta and reserve 1 cup of the cooking water.
  3. While pasta is cooking, add the chopped garlic, toasted pine nuts, and finely grated parmesan cheese to a food processor/blender and process until smooth.
    (Note: I used a blender to process the pesto paste as I like the chunky texture it produces)
  4. Then, add in the basil. Pulse a few times until chopped then let it run as you drizzle the hemp oil into the processor/blender as it runs until emulsified.
  5. Season with salt and pepper, give a squeeze of lemon juice, and whiz again until combined. Taste for seasoning and adjust to your liking.
  6. Toss the hot pasta with the pesto in a large bowl and add reserved cooking water ¼ cup at a time or until saucy.
  7. Top with desired veggies and toppings, season with more salt and pepper if desired, and garnish with parmesan cheese and olives (optional)