|1 pkg||CATELLI SMART® Fettuccini|
|30 g||shallots chopped|
|20 ml||olive oil|
|Arugula Pesto Sauce|
|12 cups||packed arugula leaves|
|4 tsp||fresh basil leaves (stems removed)|
|6||cloves 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|
|pepper to taste|
Roast garlic cloves in pre heated oven at 375 °F for 10 minutes, remove skin.
Toast the walnuts in a pan over medium heat until lightly brown.
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.
Remove the mixture from the processor and put it into a bowl.
Stir in the parmesan cheese
Prepping the pasta and vegetables
Cook Catelli Smart® Fettuccini pasta according to package.
Drizzle with olive oil.
With a peeler make thick ribbons of carrot and zucchini (use outer flesh – avoid the seedy flesh in the center).
In a heated pan, add olive oil and sauté chopped shallots.
Add the vegetable ribbons for a quick stir. When the vegetables are al dente, add the pasta
Salt and fresh ground pepper to season.
Take the pan off the flame, quickly toss in the fresh pesto as desired.
Garnish with fresh shaved parmesan cheese