I was super excited when I came across Cappello’s gluten free pasta at WholeFoods. Low on the glycemic index and made primarily from almond flour and egg, Cappello’s fettuccine has a deliciously rich, buttery flavor and silky consistency. I was blown away by how simple and delicious it tasted, especially paired with a yummy pesto sauce. It is a comforting, yet elegant dish that the entire family will enjoy.
Nutty Pesto Fettuccine
Serves 4
INGREDIENTS
For Pasta:
- Cappello’s fettuccine
For Walnut Pesto: ![paleo, gluten free, grain free, pasta, pesto, fehttuchini, spaghetti, vegetarian, healthy](https://hwn.iliosinteractive.com/wp-content/uploads/2015/11/HealthyWithNeda__0488.jpg)
- 1 cup walnuts
- 2 cups arugula
- 2 cups baby spinach
- 1 jalapeño or serrano pepper, chopped with seeds if you like it spicy
- 2 garlic cloves
- 2 cups grated asiago/parmesan cheese
- 1/4 cup olive oil
- 4 tbsp water
- Salt & pepper to taste
DIRECTIONS
- STEP 1. Cook pasta as per directions in boiling water for about 2-3 minutes.
- STEP 2. Toss all of the in ingredients in a food processor and blend until smooth. Add an extra tbsp of water if the pesto seems too thick.
- STEP 3. Drain the pasta and toss with fettuccine. Garnish with parmesan cheese and walnuts.
Hi Nedi. Would this recipe work well with zucchini noodles instead pasta?
Hi Michelle,
It would taste great with noodles too! xx