Herb and Parmesan Fettuccine

Herb and Parmesan Fettuccine

4 servings fettuccine
50 grams butter
1/2 cup grated parmesan
3 eggs
2 teaspoons crushed garlic
Salt and cracked black pepper
2 tablespoons basil pesto
1 small handful fresh chives
1 small handful fresh parsley

Begin by bringing a large pot of salted water to the boil, for the fettuccine. While the pasta cooks, which should take about 10 minutes, prepare the rest of the dish.

In a small bowl whisk together the parmesan, eggs, garlic, salt, pepper and pesto. Chop the fresh herbs and set them aside.

When the pasta is done, drain it and then tip it back into the pot along with the butter and the parmesan mixture. Put the lid on the pot and give it a good shake, until the butter has melted and the pasta is completely coated. Add the chopped herbs and mix into the pasta, then serve.