Carrot Fettuccini tossed with Basil

Ingredients

• Carrot fettuccine pasta as required
• 8-10 fried basil leaves 
• 1 tablespoon olive oil  + as required
• Salt to taste
• 4-6 cherry tomatoes, halved
• Crushed black peppercorns to taste

Method

1. 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.
2. Heat 1 tablespoon olive oil in a non-stick pan. Add cherry tomatoes and sauté for 30 seconds. Add boiled pasta and mix.
3. Add crushed peppercorns and salt and mix. Add fried basil leaves, mix and cook for a 30 seconds.
4. Serve hot.