Fettucine Trapenese

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (311.3 g)
  • Calories 995.5
  • Total Fat - 59.9 g
  • Saturated Fat - 13.6 g
  • Cholesterol - 39.6 mg
  • Sodium - 701.3 mg
  • Total Carbohydrate - 90 g
  • Dietary Fiber - 14.4 g
  • Sugars - 4.2 g
  • Protein - 30.2 g
  • Calcium - 564.3 mg
  • Iron - 2.5 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.3 mg

Step 1

To make the pesto, preheat the oven to 170C and place the almonds on a paper lined baking tray and lightly toast for about 10 minutes, then leave to cool.

Step 2

Place the toasted almonds in a food processor and blitz them to a medium consistency, not too fine and then remove the almond mixture from the food processor and set aside.

Step 3

Lightly squeeze the tomatoes to remove excess liquid, add to food processor with a rest of the ingredients and blend to the point of a paste.

Step 4

Combine the fresh tomato paste with the almonds in an airtight container and add some more extra virgin olive oil to prevent it from oxidising while the pasta is cooking.

Step 5

Boil fresh fettucine to al dente, drain and leave in the saucepan on the element with the heat off.

Step 6

Combine the presto with the cooked pasta; the warmth will emulsify the sauce; season and serve with extra grated parmesan.

Tips & Variations


No special items needed.

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