Eco Living Magazine recipe for pesto and chicken mince fettuccini

Pesto Chicken Mince Fettuccini


Serves 4
Ingredients

Pesto

Rocket 1 bunch

  • Rocket 1 bunch
  • Basil 1 bunch
  • Macadamia's 100g
  • Garlic cloves 4
  • Parmesan ground ½ cup
  • E V olive oil ½ cup
  • Sea salt & black pepper to taste

    Blend or grind together until green and creamy.
  • Sea salt & black pepper to taste
  • FR Chicken Mince 500g
  • Leek 1 stalk finely sliced
  • Garlic cloves 4 minced
  • EV olive oil 2 tbspns
  • Mushrooms button 1 cup sliced
  • Broccoli head 1 small floweret's
  • Peas 1 cup
  • Kalamata olives pitted ½ cup
  • White wine 1 cup
  • Goat's Cheese 100g
  • Sea salt & black pepper to taste
  • Blend or grind together until green and creamy.

Spinach Egg Fettuccini 500g

Method

  1. In a large pan boil pasta with sea salt until al dente.
  2. In a large saucepan sauté leeks, garlic, olive oil, salt, white wine and chicken mince for 10 minutes before adding mushrooms, broccoli, peas, pesto and olives.
  3. Finish with freshly ground black pepper. Keep sauce juicy by adding some liquid from the cooking pasta.
  4. When pasta is drained splash with EV olive oil and arrange in bowls, ladle pesto mince sauce over the top.
  5. Finish with a dollop of fresh goat's cheese.
©Eco Living Magazine.