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Pea and Pesto Fettuccini

Ingredients:

  • 1 pack of fettuccini egg noodles
  • 2 cups of fresh or frozen peas
  • 1 cup of rocket salad
  • 10 almonds, skinless
  • 5 sun-dried tomatoes
  • 3 tbsp of Parmesan
  • 9 tbsp of olive oil
  • 1/2 tsp of red pepper flakes
  • water

Directions:

  1. Put salted water on the stove to boil.
  2. Add to a food processor the rocket, sun dried tomatoes, almonds, Parmesan, red pepper flakes and olive oil.
  3. Blend on a high speed until the ingredients are well mixed and the consistency of pesto.
  4. Add the peas and pasta to the boiling water and boil for 8-10 minutes.
  5. Strain the peas and pasta, place them in a bowl and mix with the pesto.

Serves: 4 persons

 

 

 

Red Onion Pasta

Ingredients:

  • 1 pack of spaghetti
  • 2 large red onions, sliced
  • 5 sage leaves, chopped
  • 1/2 cup of ricotta cheese
  • 5 tbsp of olive oil
  • 1 small package of saffron
  • 3 tbsp of wine

Directions

  1. Boil salted water for the pasta.
  2. Sautee the red onions and sage in the oil over a medium heat for 5 minutes.
  3. Add the wine and the packet of saffron.
  4. Cook for another 4 minutes.
  5. Add the pasta to the boiling water and boil for 9-11 minutes.
  6. Strain and mix in a bowl with the red onion sauce.

Serves: 4 persons

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