• 200g Fettuccine
• 1/3 cup La Casa Del Formaggio Grated Parmesan + extra to serve
• 2 cups of mint leaves + extra to serve
• 1 cup of parsley leaves
• 1/4 cup of crushed almond bits
• 2 cloves of garlic, peeled and minced
• 1/2 cup of light olive oil
• Cracked pepper to serve

1. Cook the pasta in a large saucepan of boiling water with a bit of salt for 8-10 minutes. Drain and
   keep warm.
2. While fettuccine is cooking, blend the mint pesto. Place the mint, parmesan, parsley, almonds
   and garlic in a food processor or blender. Slowly add olive oil as mixture is blending. Proccess until
   smoothly blended and throroughly combined.
3. When pasta is fi nished cooking, spoon pesto mixture in and toss to combine.
4. Garnish with steamed mint leaves, parmesan and cracked pepper. Serves 2