Carrot Fettuccini tossed with Basil A healthy way to serve fettuccini in which basil adds plenty of flavour This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2017 in Recipes Course New Update Advertisment Main Ingredients Carrot, Basil leaves Cuisine Fusion Course Noodles and Pastas Prep Time 0-5 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Carrot Fettuccini tossed with Basil as required Carrot fettuccine pasta 8-10 Basil leaves fried as required Olive oil 1 tablespoon + to taste Salt 4-6 Cherry tomatoes halved to taste Crushed black peppercorns Method Boil sufficient water in a deep non-stick pan. Add some olive oil, salt and pasta and boil till it floats on the surface. Place in chilled water and transfer on a plate. Heat 1 tablespoon olive oil in a non-stick pan. Add cherry tomatoes and sauté for 30 seconds. Add boiled pasta and mix. Add crushed peppercorns and salt and mix. Add fried basil leaves, mix and cook for a 30 seconds. Serve hot. #Basil leaves #Carrot #Cherry tomatoes #Crushed black peppercorns #Olive oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article