This sweet potato fettuccine is best served fresh from the pan, but can be stored for about 2 days in an airtight container in the fridge.
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Cut Noodles: Peel skin from
Sweet Potato (1)
Use a mandolin slicer or large knife to cut potato into long, thin slabs. Slice each slab into fettuccine-shaped noodles (stack a few slabs to make this go faster).
Toast Pine Nuts: In a small saute pan, toast
Pine Nuts (2 Tbsp)
over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.