1. Boil 8 cups (2L) of water with a little salt to taste, add the fettuccine, and simmer gently for 7-8 minutes or until cooked through. Rinse under cold running water.
2. In a separate saucepan, melt the ghee then remove the saucepan from heat, add flour and stir continuously until the mixture becomes smooth.
3. Slowly add the coconut milk and continue to mix, return the saucepan to a low flame and cook until the mixture is thick.
4. Add cheese (optional), pesto (see below), salt, and pepper to taste.
5. 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.
6. Mix the sauce with the fettuccine and veggies and serve.

Herb Pesto Directions

1. In a food processor start by blending the pine nuts then add your herbs and/or greens. Mix until smooth.
2. Add cheese (optional) and with the processor on, with a slow drip, add olive oil into the processor.
3. Add salt, pepper, and coriander and blend until all ingredients are incorporated.

*Save your leftover pesto sauce for a homemade pizza or pasta