Mung Bean Pasta with Herb Pesto
Here is a fresh tasty coconut pesto pasta made from herbs right in your garden. You can make different pesto variations by using herbs and greens like chard, spinach and kale. Use what you have available. Great for homemade pizzas too!
Boil 8 cups (2L) of water with a little salt to taste, add fettuccine and simmer gently for 7-8 minutes or until cooked through. Rinse under cold running water.
In a separate saucepan, melt the ghee then remove saucepan from heat, add flour and stir continuously until mixture becomes smooth. Slowly add the coconut milk and continue to mix, return saucepan to a low flame and cook until mixture is thick. Add cheese (optional), pesto (see below), salt and pepper to taste.
While the sauce is thickening, in a separate pan add 1 tablespoon of ghee and saute the veggies for a few minutes until slightly cooked or desired texture.
Mix the sauce with the fettuccine and veggies and serve.
HERB PESTO DIRECTIONS:
In a food processor start by blending the pine nuts then add your herbs and/or greens. Mix until smooth. Add cheese (optional) and with the processor on, with a slow drip, add olive oil into the processor. Add salt, pepper and coriander and blend until all ingredients are incorporated.
*save your leftover pesto sauce for a homemade pizza or pasta