Fettuccine With Pesto

INGREDIENTS

INSTRUCTIONS

More(Y/n/=)? "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 fettuccine 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 cheese.  Put in small, airtight containers to freeze;
thaw before using,  adding Parmesan cheese, 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  fettuccine.  Serve in heated bowls and pass with extra
Parmesan cheese and more  freshly grated black pepper.  To complete a
simple meal, serve with a loaf of crusty Italian bread  and a
More(Y/n/=)? 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 turnsk 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.  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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