KONJAC PESTO FETTUCCINE WITH BONE BROTH

KONJAC PESTO FETTUCCINE WITH BONE BROTH

For the pesto:

  • 30 g Walnut
  • 3 Garlic Cloves
  • 40 g of Basil Leaves
  • 30 g of parmesan cheese
  • 1 tbsp of Bone Broth Gel or Bone Broth Powder
  • Pepper for taste
  • 70 g of Olive Oil
Grind all ingredients until creamy.

     

    For the Konjac Fettuccine:

    1. Rinse and Boil Konjac Fettucine for 4 minutes

    Serve the Konjac Fettucine on a plate and place Pesto on top.

    Enjoy!

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