Carrot Fettuccine with Sun-Dried Tomato Pesto
Have you ever tried to use a swivel-bladed vegetable peeler to turn carrots into fettuccine-like strands? So much better than the gluten-containing real thing. Believe me.
Servings: 2
Calories: 437kcal
Ingredients
For the pesto
- 1/2 cup sun-dried tomatoes
- 1 cup fresh parsley
- 1/4 cup pine nuts
- 1 clove garlic
- 2-3 tbsp extra-virgin olive oil or use oil from the sun-dried tomatoes
- 2-3 tbsp nutritional yeast or parmesan cheese
- sea salt to taste
For the carrot fettuccine
- 3 big carrot
- 2 cup kale shredded
- 1 cup cherry tomato halved
- 2 clove garlic minced
- 1/4 cup pine nuts roasted
- 1/3 cup fresh parsley chopped
Instructions
- Combine all pesto ingredients in a small blender. Process until smooth. Set aside.
- Slice the carrots into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler (this is easiest when you hold the carrot down on a flat surface)
- In a large skillet, heat cooking oil over medium heat. Saute garlic for 1 minute. Stir constantly.
- Add the cherry tomatoes and cook until the tomatoes burst and release their juices. This will take about 5 minutes.
- Add the carrot ribbons, sundried tomato pesto, and pepper to the pan, and cook until the carrots are tender, about 10 minutes.
- Last few minutes add shredded kale and cook until wilted.
- Serve with extra parsley and pine nuts on top.
Notes
Click here for more info on how to spiralize veggies.