Rocket Pesto and Sun-dried Tomato Fettuccine

  • cooking time
    12 m
  • calories per serve
    655 cal
  • serves
    4
350 g
fettucine
2 cups
roughly chopped rocket (40g)
1 clove
garlic crushed
1 tbsp
olive oil
1 medium
onion chopped (150g)
3 tsp
cornflour
375 ml
can CARNATION Light & Creamy Evaporated Milk
2 tsp
MAGGI Original Seasoning
1 cup
drained and sliced semi-dried tomatoes (150g)
2 tbsp
grated parmesan cheese
2 tbsp
toasted pine nuts
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
333 g
2741
25
15
2.3
95
31
Average Quantity
per:
100 g
823
8
5
1
29
9
0
0
0

Method

  1. cook fettuccine according to directions on packet; drain, keep warm.

  2. meanwhile, place rocket, garlic and 2 tsp oil in food processor or blender; process until coarsley smooth.

  3. heat remaining oil in a frying pan over medium heat; add onion, cook 2 minutes. blend cornflour with 1 tablespoon of NESTLÉ CARNATION light and creamy evaporated milk; add to the frying pan with remaining milk and maggi original seasoning; bring to the boil, simmer 1 minute; stir in tomatoes, rocket pesto and parmesan.

  4. pour sauce over fettuccine, toss through, top with toasted pine nuts.

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