Recipe - Fettucini With Pesto

1 pound Fettucini
2 cup Fresh basil leaves; packed
2 Garlic cloves; peeled
Salt and pepper; to taste
1 cup Olive oil
3 tablespoon Pine nuts
One half cup Fresh grated Parmesan cheese

"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 fettucini
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. Put in small, airtight
containers to freeze; thaw before using, adding Parmesan, 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 fettucini.

Serve in heated bowls and pass with extra Parmesan and more freshly grated
black pepper. To complete a simple meal, serve with a loaf of crusty
Italian bread and a 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 turns 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini