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Basil Pesto Fettuccine with Okra & Pine Nuts

by GMV - Got My Vote!' (follow)
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Healthy (1888)      Pasta (281)      Pesto (43)      Basil (24)      Nutritious (23)      Invention (8)      Okra (6)     
Lightened up with this healthy and colorful twist on the ordinary vegetarian pasta.

Don’t you love when you discover a new food that blows your mind? My latest cooking discovery is Okra.

I am excited to incorporate this superfood, okra (a.k.a Ladies Finger), into this dish. Okra is renowned for its health benefits: Relief respiratory issues; Prevent diabetes; Boosting digestive health; Weight management and Promoting a healthy pregnancy.

This recipe only uses a few simple ingredients: pan-fried okra, sun-dried tomatoes, pesto sauce, basil and Parmesan cheese served over fresh fettuccine.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 4 servings

350g fresh fettuccine
200g fresh green okra
5 tablespoon pesto sauce
150g sun-dried tomato
2 tablespoon olive oil
100g fresh basil
5ml cooking wine
100g shaved parmesan cheese
50g pine nuts
Sea salt and black pepper

Cook the fresh fettuccine in a pot of boiling water seasoned with salt until al-dente.

Add pesto sauce to the cooked fettuccine.
Toss until well combined.

Add sun-dried tomato stripes.
Drizzle some the sun-dried tomato olive oil at the top and mix well.

Add some olive oil in a frying pan over medium heat.
Pan-fried the okra and season with salt.
Add a dash of white wine and simmer for about 5 minutes.
Remove and blot-off excessive oil on paper towel.

Slice the okra into 2cm discs.
Scatter the okra on top of the pasta.

Top with shaved Parmesan cheese and roasted pine-nuts.
Season with sea-salt flakes and black pepper.

Garnish with fresh basil.
Serve immediately with garlic bread and enjoy!

The combination of basil pesto, sun-dried tomatoes, okra and pine-nuts create an extremely flavourful pasta.

This is a phenomenal pasta.

I like this Recipe - 6
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