Mint fettuccine
Instructions
Chop the mint leaves, add the lemon peel and the other ingredients.
Mix thoroughly with the oil until you give all the consistency of a pesto, which takes on a beautiful color between yellow and green.
Meanwhile boil the water to cook the pasta, about 80 g apiece.
When they are cooked fettuccine, down and you go in pesto, stirring thoroughly.
The Bowl will produce an intense perfume of mint and lemon.
Ingredients and dosing for 4 persons
- 320 g of type pasta fettuccine
- 1 handful of mint leaves (30/50 g)
- 2 lemons (zest grated yellow)
- 3 tablespoons of parmigiano-reggiano
- Olive oil extra virgin
- Salt
- 1 pinch of pink pepper
- 1 pinch of green pepper