There are two things I love to see most when I check my post box. Firstly, no bills. Secondly, little packages of food. So when I received a Little Box of Yum recently, I was delighted to see inside was a packet of beetroot fettuccine. How novel!
First thing to do was find a recipe that would compliment this gorgeous pink pasta, so I called upon my foodie friend Toby Kennedy. I knew he would have something sensational to recommend.
This Sweet Pea Pesto recipe is fresh from Toby. I just estimated the portions of ingredients to taste. Oh and how fabulous is pecorino, it’s my new favourite cheese.
Ingredients (serves 4):
375g beetroot fettuccine
1 cup fresh peas, plus a handful for garnish (you could use frozen peas too)
1 clove garlic, diced
2 tbsp pinenuts, nicely toasted
½ cup grated pecorino
A few fresh mint leaves
A squeeze of lemon juice
1/4 tsp sea salt
1/3 cup olive oil
Add peas, garlic, pinenuts, pecorino, mint, lemon juice and salt to food processor. Blitz until smooth for a few minutes, scrape down sides, then with the processor running gradually add olive oil until pesto loosens. According to Toby, this alone is “ace spread on crostini.” I’d take his word for it.
Cook fettuccine until al dente. Drain pasta, and reserve half a cup of the water.
Return drained pasta to a large pan, add pesto and toss well. Add reserved pasta water in parts to establish a smooth consistency and leave on heat until the pesto adheres to the pasta. Taste and season if needed. I also added an extra handful of fresh peas here just for fun, I like the idea of seeing the little green balls of joy in the dish.
Plate and top with freshly shaved pecorino if that is your thing. Then all hail Toby Kennedy! And food packages.