Fettuccine with black squid ink, persimmon sauce, feta, lime and parsley

Preparation

1. Clean the persimmons, remove the stalk, seeds and peel.
2. Switch to the blender with the lime juice and almonds.
3. Chop the feta into irregular pieces.
4. Cook the pasta.
5. Put the feta and pasta in a bowl and mix.
6. Chop the parsley keeping a few whole leaves.
Presentation

Sprinkle the chopped parsley on the bottom of the dish. Place a fettuccine nest with the feta on it and cover lightly with the persimmon sauce. Garnish with the chopped almonds and parsley leaves.