Share
Fettuccine with Peanut Pesto and Arugula and Basil Mint Leaves
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
2 servings
ÐƗᕮǤ〇
@kzuia- Ingredients
- Recipe
- Fettuccine paste. Remembering that for each person a portion of 100 grams200 to taste
- For the tomato sauce. a spoon of onion1 to taste
- Four large garlic cloves4 to taste
- A slice of bacon 🥓1 to taste
- For peanut pesto with fresh leaves. 🥜30 mg
- Two mint leaves, 10 basil leaves and four arugula leaves16 g
- One clove of garlic1 to taste
- 4 tablespoons of olive oil4 teaspoon
- Two hundred grams of grated Parmesan.200 g
- Let the water boil and then add the fresh pasta. In the meantime prepare some sauce.
- In the preparation of the sauce you will put 4 cloves of garlic to boil along with the pasta and after 4 minutes remove the garlic cloves and place in a large skillet or in a pan of your choice. Put a slice of bacon Let it brown and add onion, when the onion starts to sweat, you add the tomato sauce.
- When the pasta rises I left it for about 8 minutes, remove the pasta and let it boil for about 2 minutes with the sauce and then you can turn it off. Now let's go to the pesto 🥙
- For the peanut pesto with fresh leaves. Add all the ingredients into a pestle and mix well to make a very dense paste.
- Once all the ingredients are ready, add some edible flowers and 4 cherry tomatoes to garnish and enjoy 😘👌
Tags
Did you like this recipe?
You may also like
Corn cake
By
Fettuccine with Peanut Pesto and Arugula and Basil Mint Leaves
By
Lemon pie
By
Lemon pie
By
