Fettucine with a delicately balanced coriander-pesto cream sauce.

Cooking Time : 20 minutes.
Preparation Time : 20 minutes.

Serves 4.

Ingrediants

1/2 packet white fettucine
1/2 packet green fettucine
3 teaspoons oil
salt to taste

For the Pesto Indienne Sauce

1/2 teaspoon paprika or red chilli flakes
1 tablespoon pine nuts (chilgoza)
1 recipe Pesto Indienne paste
1/2 cup cream
1 tablespoon butter
salt to taste

To be ground into Pesto Indienne paste

1 cup basil leaves
1/4 cup pine nuts (chilgoza)
4 cloves garlic
1/3 cup chopped coriander
1 medium onion
1 teaspoon chopped ginger
1 medium green chilli
1/3 cup olive oil
salt to taste

For the garnish

grated cheese
basil leaves
cherry tomatoes

For the fettucine

1. Put a lot of water in a pan, add salt and 1 teaspoon of oil and bring to a boil.

2. Add the white and green fettucini and cook till done.

3. Drain and keep aside.

4. After some time, add 2 teaspoons of oil to the cooked fettucine and mix well.
 

For the Pesto Indienne sauce

1. Heat the butter in a saucepan on a low flame. Add the paprika and the pine nuts and fry for some time.

2. Add the Pesto Indienne paste, the cream, 1 cup of water and salt and heat till the sauce is a little thick.

3. Keep aside.

How to proceed

1. Place the fettucine in a serving bowl.
2. Pour the sauce over it.
3. Garnish with grated cheese, basil and cherry tomatoes.
4. Serve hot.

Tips

Do not boil the sauce as it will curdle.
You can use large tulsi leaves instead of basil.