Pesto Cream Sauce With Meatballs Fettuccine



 150 gr fettuccine (1/4 pack)

 4 pcs button mushrooms, thinly sliced


 100 gr beef

 1/2 carrot

 1/2 egg

 1 tbsp bread flour

 1 clove of garlic

 1/4 tsp salt (you can add more if needed)

 To taste sugar, finely ground pepper

 1/2 cup water for boiling


 A handful of spinach or 1 mustard spoon take the leaves

 A little water for blending

 Cream sauce

 2 tbsp butter/margarine for frying

 200 ml milk

 1 tbsp whippy cream powder (if you like) add it to the milk

 2 cloves of garlic

 1/4 tsp salt

 1/4 tsp sugar

 Sufficiently ground beef broth, pepper and nutmeg powder

 1 tbsp flour


 Parmesan cheese to taste can be replaced with cheddar / quick melt cheese

 Enough celery slices


1 Make meatballs, clean beef chopper without veins, along with 1 clove of garlic, carrots, spices, eggs until smooth. Then add the breadcrumbs, stir until smooth and check the taste. Then round it into small meat balls or according to taste.

2 Then fry in enough oil until brown (not deep-fried).  Then add water and boil until the meat is cooked.  Lift.


3 Boil the fettuccine according to the directions on the package.  Until cooked then remove and strain, set aside.

4 Pesto, mix the Pesto ingredients then finely blend, set aside.

5 Heat the pan then add the butter/margarine and sauté the garlic until fragrant, add the sliced ​​mushrooms until wilted, add the flour while stirring so it doesn't swell, then add the milk, whippy cream, spices and mix well until thickened.  Add the pesto, meatballs to the Cream sauce and mix well.

6 Finally, add the fettuccine to the pan, mix well.  Taste check.  Lift.

7 Serve fettuccinne with grated Parmesan or cheddar cheese, quickmelt then add chopped celery on top.  And enjoy.

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