Fettucine with Pesto Indienne Sauce


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Fettuccine with a delicately balanced coriander-pesto cream sauce.

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Preparation Time: 
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Makes 4 servings
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Ingredients

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

Method
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.

Tips
  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
1 review received for Fettucine with Pesto Indienne Sauce
1 FAVOURABLE REVIEW

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 Reviewed By
Foodie #501131November 23, 2010

EXCELLENT . A VERY POPULAR PARTY FAVORITE. EASY TO PREPARE. ONE OF MY FAVORITES. MUST TRY. THANKS

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Reviewed November 23, 2010by Foodie #501131

EXCELLENT . A VERY POPULAR PARTY FAVORITE. EASY TO PREPARE. ONE OF MY FAVORITES. MUST TRY. THANKS

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