Pesto fettuccine

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

Ingredients

• 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

Method

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.