Pesto Fettuccine

Cook Time 30 minutes

Servings 4

Ingredients

300g fettuccini, dried

Pesto

1 bunch basil, leaves picked, washed & dried

½ cup grana padano or parmesan cheese, grated

2 tbsp olive oil

½ cup pine nuts

1 clove garlic

Pesto Cream Sauce

5ml extra virgin olive oil

1 medium brown onion, diced

350ml water

200g cauliflower, grated

5g Dijon mustard

1½ tbsp parmesan, grated

100ml cream

Pesto, as above

Salt & pepper, to taste

Vegetable Mix

200g pumpkin, diced

200g zucchini, diced

100g peas

100g semi-dried tomato

Garnish

Basil Leaf

Parmesan, grated

Pine nuts, toasted

Method

In a mortar & pestle, blend basil leaves, garlic, pine nuts, ½ cup of parmesan and olive oil until the ingredients are well combined into a paste.

Meanwhile, bring a large pot of water to the boil and cook fettuccini for 9 - 10 minutes or until al dente, then drain.

Preheat oven to 180°C.

Evenly distribute pumpkin and zucchini on a non-stick baking tray and roast for approximately 6 - 7 minutes or until cooked, set aside.

Heat olive oil in a large deep non-stick frying pan, over a medium heat. Sauté the onion for 3 - 4 minutes or until translucent. Add garlic & cauliflower and cook for a further 4 minutes until cauliflower starts to soften. Add Dijon mustard & water then simmer for 5 minutes until the cauliflower is soft. Remove and blend in a food processor until completely smooth.

Add pureed sauce, 1½ tablespoons of parmesan and cream to the pan and bring to a simmer. Remove sauce from heat and stir pesto through the sauce. Season with salt and pepper to taste.

Add cooked drained fettuccini, roasted pumpkin & zucchini, peas and semi-dried tomato to the sauce and stir until sauce is evenly mixed through.

Divide mixed pasta into 4 bowls and garnish with fresh basil leaves, grated cheese and pine nuts.