Vegetable fetuccini with pesto

For the fetuccini: we cut the tips of the Italian pumpkins and with the help of a common and current peeler, we laminate the pumpkin by all its sides without reaching the seeds doing long strips, then cut these pumpkin sheets with a knife, then Long, to make them even thinner and we booked.

In a frying pan with a splash of olive oil Sail the cherry tomatoes cut in half, flavor with a little rosemary and salt.

For the pesto: in a juicer put the nuts and the rest of olive oil, liquefy until you have a paste, flavor with salt, add the basil leaves and ½ cup of water for each ½ cup of nuts, we liquefy everything again until The mixture is homogeneous.

In a pan heated the fetuccini of pumpkin just, the idea is not cooking them because they are soft, without texture and let water loose so the key is that the sauce is hot and we mix them with the pesto, on top of the sautéed tomatoes Chopped, rosemary and basil leaves.

They can use them with other sauces too, ñamm