Catelli Smart® Fettuccini Pasta with Carrot and Zucchini Ribbons and Arugula Pesto By Chef Milton Rebello

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Total Time:

30 min(Preparation) / 15 min(Cooking)

Servings:

4

Ingredients

1 pkgCATELLI SMART® Fettuccini
1carrot (large)
1zucchini (large)
30 gshallots chopped 
20 ml  olive oil 
Arugula Pesto Sauce 
12 cupspacked arugula leaves 
4 tsp fresh basil leaves (stems removed) 
¼ cup walnuts 
6cloves of garlic (for roasting in oven-unpeeled)
2 tsp fresh finely chopped garlic 
¼ cup  fresh grated parmesan cheese 
2 tbsp extra virgin olive oil 
½ tspsalt
 pepper to taste

Preparation

Arugula Pesto

1

Roast garlic cloves in pre heated oven at 375 °F for 10 minutes, remove skin.

2

Toast the walnuts in a pan over medium heat until lightly brown.

3

In a food processor, combine the arugula, basil, toasted walnuts, roasted garlic, fresh garlic, salt and pepper. Pulse while drizzling the olive oil into the mixture. 

4

Remove the mixture from the processor and put it into a bowl. 

5

Stir in the parmesan cheese 

Prepping the pasta and vegetables

6

Cook Catelli Smart® Fettuccini pasta according to package.

7

Drizzle with olive oil.

8

With a peeler make thick ribbons of carrot and zucchini (use outer flesh – avoid the seedy flesh in the center).

9

In a heated pan, add olive oil and sauté chopped shallots.

10

Add the vegetable ribbons for a quick stir. When the vegetables are al dente, add the pasta

11

Salt and fresh ground pepper to season.

12

Take the pan off the flame, quickly toss in the fresh pesto as desired.

13

Garnish with fresh shaved parmesan cheese

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