Fettucini with Pesto

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Fettucini with Pesto Ingredients

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

Instructions for Fettucini with Pesto

"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 Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 6. ISBN 0-88862-788-2. Posted by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized

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