Recipe - Fettucine With Pine Nut Butter

2 Garlic cloves
1 One fourth cup Pine nuts; toasted
One half cup Olive oil
Salt
Freshly ground black pepper
1 pound Fettucine
One fourth cup Chopped basil
Freshly grated Parmesan
cheese

With food processor running, drop garlic through tube and mince. Stop and
scrape bowl. Add nuts and chop finely, using on and off button. Add olive
oil and process until paste forms. Season with salt and pepper. Can be
prepared 6 hours ahead. Cover and store at room temperature.

Cook fettucine al dente following package directions. Drain well. Place in
large bowl and add pine nut butter and basil. Toss well and serve
immediately. Pass Parmesan cheese separately.
Posted to MCRecipe Digest V1 #194

Date: Sun, 11 Aug 1996 17:07:36 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : (Cook and Tell Column PE 30 May 96)