Fettucine with Pesto Indienne Sauce

Fettucine with Pesto Indienne Sauce
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Fettuccine with a delicately balanced coriander-pesto cream sauce.

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Fettucine with Pesto Indienne Sauce recipe - How to make Fettucine with Pesto Indienne Sauce

Preparation Time:    Cooking Time:     Makes 4 servings
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1/2 packet , white fettuccine
1/2 packet green fettuccine
3 tsp oil
salt to taste

For The Pesto Indienne Sauce
1/2 tsp dry red chilli flakes (paprika)
1 tbsp pinenuts (chilgoza)
1/2 cup fresh cream
1 tbsp butter
salt to taste

To Be Ground Into Pesto Indienne Paste
1 cup basil leaves
1/4 cup pinenuts (chilgoza)
4 cloves (laung / lavang) of garlic (lehsun)
1/3 cup chopped coriander (dhania)
1 medium sized onion
1 tsp chopped ginger (adrak)
1 medium green chilli
1/3 cup olive oil
salt to taste

For The Garnish
grated cheese
basil leaves
cherry tomato
For the fettucine

  1. Put a lot of water in a pan, add salt and 1 teaspoon of oil and bring to a boil.
  2. Add the white and green fettucini and cook till done.
  3. Drain and keep aside.
  4. After some time, add 2 teaspoons of oil to the cooked fettucine and mix well.

For the pesto indienne sauce

  1. Heat the butter in a saucepan on a low flame. Add the paprika and the pine nuts and fry for some time.
  2. Add the pesto indienne paste, the cream, 1 cup of water and salt and heat till the sauce is a little thick.
  3. Keep aside.

How to proceed

  1. Place the fettucine in a serving bowl.
  2. Pour the sauce over it.
  3. Garnish with grated cheese, basil and cherry tomatoes.
  4. Serve hot.

  1. Do not boil the sauce as it will curdle.
  2. You can use large tulsi leaves instead of basil.

RECIPE SOURCE : Easy Gourmet CookingBuy this cookbook
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Fettucine with Pesto Indienne Sauce
 on 23 Nov 10 11:56 AM