Fettucine Trapenese
Recipe: #34368
February 23, 2020
Categories: Almond, Fettuccine, Tomato Italian, Oven Bake, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, Italian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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