Sunday – Dinner for Three

Fetuccine with pesto, roasted potatoes with rosemary and garlic, roasted cauliflower with olive oil…and a fruit salad for dessert.
This is the first time that I am actually using pesto on my pasta. I usually only use it on my toasted bread. Pesto with pasta is really delicious and you don’t really have to add anything else to it. Just pesto and pasta. Pesto itself has got various ingredients such as garlic, olive oil, fresh basil, pine nuts, sugar and pecorino romano cheese. I accompany my fetuccine and pesto with some roasted potatoes and cauliflower, perfect for a Sunday night stay in dinner. As for the fruit salad, just throw in whatever fruits that you have on hand and squeeze some lemon juice into it to give it a refreshing taste. I always make a big tub and store it in the refrigerator for breakfast the next morning.
Fettuccine with Pesto – Add water into a big pot and put to boil. Add a dash of salt into the boiling water and 1/2 a packet of fetuccine. Make sure that you have the right amount of water in your pot so that it covers the fetuccine while cooking. Cook the pasta until al dente. Once it is cooked, drain and place it back into the pot. Add in about 2 tbsp of pesto sauce and mix the pasta with pesto thoroughly. Serve with roasted vegetables such as potatoes, cauliflower, bell peppers, zucchini or carrots. If you like cheese, sprinkle some grated parmesan on top before serving.

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