This quick & easy low carb dinner is low on effort but biiiggg on flavour. A few simple ingredients & 25 mins makes this perfect for a delicious weeknight meal.
Serves 2
Ingredients:
1 Box Qetoe Fettuccini
1x Roasted Peppers 330g Jar, drained (3 whole peppers approx.)
1x Burrata
2 tbsp Pine Nuts, lightly toasted + more for garnish
2 cloves Garlic, peeled
1 Tbsp Red Wine Vinegar
1tsp Dried Italian Herbs
1 tbsp + 1 tsp Olive Oil divided
½ tsp Pepper, freshly cracked
Sea Salt to taste
Mint for garnish
Method:
Boil pasta according to package directions, reserve 1 cup/250 ml cooking water & drain the rest.
In a blender, add the peppers, garlic, herbs, salt, pepper, vinegar, pine nuts, 1tbsp olive and a 1/4th cup pasta water, blend till smooth.
Heat up a skillet and 1tsp olive oil add the sauce and another ¼ cup of pasta water, bring to a boil. Check & adjust seasoning to taste adding some more water if necessary for consistency.
Pour warm sauce over pasta and mix well. Top with burrata, toasted pine nuts, fresh mint & some more freshly cracked pepper. Crack open the burrata and mix into the pasta, serve.
