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Fettucine with Hazelnut-Basil Pesto

  • Prep Time:10m
  • Cook Time:20m


  • 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)


  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.