Tomato Spinach Basil Pinenut Fettuccine

There are nights when I just want a simple clean tasting dish. Tomato Spinach Basil Pine Nut Fettuccine was inspired by my recent trip to the in Singapore. The combination of fresh tomatoes and olive oil motivated me to create a simple tasting dish at home.

I like nuts in my pasta. It just create this additional crunch factor. This time though, I chose to use pinenuts-just a light nutty taste.

Tomato Spinach Basil Pine Nut Fettuccine
2-3 fresh vine tomatoes chopped
1 cup of baby spinach leaves
4-5 basil leaves
1/4 cup of good olive oil
1 few tablespoons of toasted pinenuts.

Heat oil in a pan and fry the tomatoes till it releases the flavour. Toss pasta, spinach leaves through. Add basil leaves last. Season. Toss pinenuts through. Serve with cracked pepper.

Dishing this up to Pasta Presto Nights founded by Ruth from Once Upon a Feast. This week, Niffy from Noobcook is hosting!

16 thoughts on “Tomato Spinach Basil Pinenut Fettuccine”

  1. Mocha-thank you! I love love love pine nuts too….and u r right, they are such an luxury!gandarnako-awww..thank you!little corner- u got it!Selba- =)Joe- no ham at all! Actually it is vegetarian. No meat.Big boys oven- I would hv love to learn a few skills from YOUR oven!!


  2. Wow, great idea for a quick dinner! I’ll probably have to serve it with a steak on the side for my carnivore hubby, but it’ll be fantastic for me! Thanks for sharing!


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