Fettucini with pesto

Yield: 4 Servings

Ingredients:

1 lb Fettucini
2 c Fresh basil leaves; packed
2 Garlic cloves; peeled Salt and pepper; to taste
1 c Olive oil
3 tb Pine nuts
1/2 c Fresh grated Parmesan cheese

Instructions:

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 sliced 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 0-88862-788-2. Posted by Cathy Harned.