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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