Fettuccine with Tomami Power-Pesto

#2

vegetarian

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

• 25 g pine nuts
• 100 g soft dried tomatoes
• 30 g grated Parmesan
• 1 clove of garlic
• 1 anchovy fillet in olive oil
• 2 tbsp Tomami #2
• olive oil
• salt
• 1 glass of white jack beans
• 350 g fettuccine (see tip )
• 1 small bunch of sage
• 4 tablespoons black olives
• black pepper from the mill

INSTRUCTIONS

Fry the pine nuts in a pan without oil; allow to cool slightly. Put the dried tomatoes, grated parmesan, garlic, anchovy fillet and Tomami #2 into the blender and puree, thereby adding 100 ml of olive oil in a thin stream. Season the pesto with salt. Strain the beans and allow to drain. Cook the pasta according to the directions on the packet, then add the beans at the last minute. Pour a finger’s breadth of olive oil into a small pan, fry the sage leaves for a few seconds. allow to dry on kitchen paper and salt.

Scoop off a ladle of boiling water, then strain the noodles. Mix the ladle of water with 2-3 tbsp. pesto in the hot pan until creamy. Add the olives, season with salt and pepper. Drizzle with the sage olive oil to taste and sprinkle with sage leaves. A Tomami recipe by Stevan Paul.

Tip: Instead of fettuccine, you can use any other favourite pasta or gnocchi. The pesto will keep for several weeks in the fridge, with a layer of fresh olive oil.