Description
I’m using moringa leaves as the main ingredient for the pesto. It has a lot of medicinal properties and contains many healthful compounds. The cashew nuts are tasty and healthy, too.
Ingredients
- 1 pound Fettuccine
- ⅔ cups Extra Virgin Olive Oil
- 1 cup White Onion, Chopped
- ¼ cups Garlic, Minced
- 2 cups Unsalted Plain Cashew Nuts, Crushed
- 1 cup Morninga Leaves, Finely Chopped
- 1 cup Grated Parmesan Cheese
- ½ Tablespoons Salt
- ¼ teaspoons Black Ground Pepper
- 1 cup Pimiento-stuffed Green Olives
Preparation
In a large pot, boil water and add at least 2 tablespoons of salt. Add noodles when water boils. Cook noodles according to packaging directions or until al dente. Drain, set aside.
Heat a large pan. Add olive oil and wait for it to get hot. Sauté onion and garlic with a dash of salt.
Add cashews and continue to sauté for 2 minutes. Add moringa leaves and continue to sauté for another 2 minutes. Add Parmesan cheese, salt and pepper, and olives.
Add pasta and mix until coated well. Serve.
Note: I used a food processor to finely chop the cashews and morninga leaves.
