Pesto fettuccine

Pesto fettuccine

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There's nothing better than homemade pesto. Try this fettuccine recipe with sundried tomatoes


  • 2 cups cooked fettuccine
  • ¼ cup low-fat semi-sundried tomatoes
  • 1 tsp parmesan cheese
  • 1 cup basil leaves
  • ½ cup oven-roasted chestnuts
  • 1 tbsp olive oil
  • Salt and pepper for seasoning


Cut a slit at the base of each chestnut, then place on a baking tray in a pre-heated oven for about 10 minutes at 180°C. Remove from the oven and allow to cool. Remove the shell carefully and chop finely.

To make the pesto add the basil leaves, cheese, chestnuts and olive oil into a blender and pulse for about 20 seconds or until combined well.

Combine the fettuccine with the pesto mixture and semi-sundried tomatoes and serve.

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