Garlic Pepper Fettuccine with Creamy Pesto

Here is a recipe to combine Slyly Simple garlic pepper fettuccine with some basil walnut pesto and put together a rather exotic meal in minutes.

Follow the simple instructions step by step and let us know if it worked for you!

Cook the pasta:

Fill a saucepan with water and bring to boil. Add salt to the water (about 1 teaspoon per litre). Reduce the heat and bring the water to a gentle simmer.
Take a box of Slyly Simple Garlic Pepper Fettuccine (available on www.slylysimple.com/order/html) and gently add the contents to the simmering water.
Let the pasta cook for about 5-6 minutes until it is just about cooked al-dente (overcooked pasta is no fun, this is probably the most important step).

Prepare the sauce:

While the pasta cooks, take about 4 tablespoons of Slyly Simple Basil Walnut pesto in a bowl. Add about 100g of cream to it (you could use milk instead for a lighter version). Mix well to get a consistent sauce.

Sundried tomatoes go excellently with this sauce. If you have some, add a few sundried tomatoes to the mix. (If you love sundried tomatoes, keep a careful watch on Slyly Simple on Facebook. We hope to add these to our product list soon).

Finishing touches:

When the pasta is cooked, its time to get the dish together.
Put the sauce into a saucepan on low flame, and let it slowly warm up. Drain the pasta well, and add the pasta to the saucepan with the warm sauce.
Gently shake the saucapan (or toss with a wooden spoon) so that the pasta is well coated with the sauce while keeping the mixture on a low flame. Keep the pasta warm for about 1-2 minutes, then serve into plates.
Garnish with grated parmesan or chopped basil, and serve while hot.

Unfortunately we haven'y been able to take any pictures of the meal, it always disappears too quickly! Hopefully one of these days we can update this page with a picture.