Recipe - Fettuccine With Pesto

1 pound Fettucine
2 cup Fresh basil leaves
Packed
2 Garlic cloves peeled
Salt & freshly ground
Pepper
To taste
1 cup Olive oil
3 tablespoon Pine nuts
One half cup Parmesan cheese
Freshly grated

More(Y/n/=)? "Whether using fresh pasta or a dried variety, figure on 3 or
4 ounces of uncooked pasta for each person for a main course. We like to
make some extra so the leftover noodles can be cooked into an Italian
frittata a type of omelet the next day." Bring a large pot of cold,
salted water to a rolling boil. Add fettuccine and cook, uncovered, 5 to 7
minutes for fresh, 8 to 10 minutes for dried, packaged noodles.

Pesto Sauce: Blend all ingredients except olive oil in container of
electric blender or food processor, just until mixed. Gradually pour in
olive oil in thin stream until of desired consistency. It can be smooth or
slightly crunchy. If freezing, do not add Parmesan cheese. Put in small,
airtight containers to freeze; thaw before using, adding Parmesan cheese,
then hot pasta water, to heat through.

Drain cooked pasta in a colander, reserving 2 tb. of the hot pasta water.
Blend hot pasta water with pesto sauce to heat; toss well with fettuccine.

Serve in heated bowls and pass with extra Parmesan cheese and more freshly
grated black pepper.

To complete a simple meal, serve with a loaf of crusty Italian bread and a
More(Y/n/=)? salad of romaine lettuce with fresh, cut or sliced up tomatoes.

Note: When I freeze pesto, I put a thin film of olive oil on the top to
prevent darkening. Pesto turnsk darker when exposed to air.

From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 6. ISBN 0888627882. Posted by Cathy
Harned.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip