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 MC-Recipe Digest V1 #194 Date: Sun, 11 Aug 1996 17:07:36 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 41 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 2mg||0 %|
|Potassium 173.2mg||5 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 38.6g|
|Protein 4.3g||6 %|
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Calories per serving: 232
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