What's New?

  • Crockpot Pumpkin Pie Oatmeal

    Have pumpkin pie for breakfast without worrying about the excess sugars & carbs. This oatmeal contains warming fall [...]

  • Killer Guacamole With A Twist

    This guacamole recipe is about to change your life. Made with classic Middle Eastern spices, this guac has [...]

  • Mexican Cauliflower Rice

    Looking for a keto-approved, Whole-30, paleo, grain-free alternative to rice? This Mexican cauliflower rice is [...]

  • Raw Vegan Lemon Bars

    The best thing about a citrusy dessert, like these raw vegan lemon bars, is that the tartness balances the [...]

Fettucine with Hazelnut-Basil Pesto

  16 rater(s)

  • Prep Time: 10m
  • Cook Time: 20m

Ingredients

  • For the Fettuccini
  • ½ butternut pumpkin
  • 4 tbsp. olive oil
  • 2 tsp. finely chopped rosemary
  • For the Hazelnut-Basil Pesto
  • ½ cup hazelnuts soaked & dried
  • 2 c basil washed
  • 4 garlic cloves grated
  • 1/3 c olive oil
  • dash of lime juice
  • 1 sweet potato peeled and cut into thick strips (pinch of pink Himalayan sea salt to taste)

Instructions

  1. (optional)Dehydrate your cheese sticks for 5 hours or until they have a nice golden color. Leave out on the bench on papers towels for 20 minutes.
  2. Blend all of your hazelnut-basil pesto ingredients until smooth or slightly grainy. Leave in the fridge until your cheese sticks are ready.
  3. Using a peeler, peel away your butternut pumpkin. Then with a knife, cut 2 inches thick strips of fettuccine. In a medium size bowl, add your fettuccine, 4 tbsp olive oil and rosemary and mix well.
  4. Get out 4 white bowls, divide your fettuccini, and add hazelnut-basil pesto followed by cheese stick and garnish with your preferred herbs.
2020-03-25T08:17:27-07:00