Fettuccine with Pea Pods & Creamy Basil Sauce

This one is so easy to make that it hardly requires any instructions. So I'm just gonna keep it short this time and let the pictures speak for themselves.

This dish takes about 15 minutes to make, it is nice and fresh, light and good for any occasion. And it is green. Green is good. Green means lots of iron. So if your iron levels are low, eat lots of green vegetables and leaf vegetables (including herbs). 

Anyway, back to the recipe...

U need (serves 4)

500 grams of fettuccine or tagliatelle (preferably green ones) 

2 handfuls of pea pods

1 big handful of basil leaves

200 grams of freshly grated parmesan cheese

200 ml of cream

2 eggs

Salt and pepper

How to make it

Boil the pasta in salted water according to the instructions on the package (al dente of course!). Boil the pea pods simultaneously with the pasta in the same pan.

If you have a blender, throw in the cream with the eggs and quite a bit of freshly ground pepper into the blender. Add the basil leaves and the grated parmesan and pulse a few times until the leaves are chopped up. If you don't have a blender, just give the eggs with the cream and pepper a good whisk, add the finely chopped up basil leaves and grated parmesan and stir everything well.

Drain the pasta with the pea pods, put it back in the pan, mix the sauce through it and put the pan back on a very low heat. Keep on stirring, so that the sauce heats up, the cheese melts and the eggs bind everything together (if the heat is too high, the eggs will turn into scrambled eggs and that is not the effect we are looking for). This will take only about a minute or two.
By now the pasta is ready to serve.

Buon appetito!