| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Italian2 |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Coarsely chopped parsley |
| 1 |
c |
Walnuts |
| 3 |
|
Garlic cloves |
| 2 |
T |
Grated parmesan cheese |
| 1 |
t |
Salt |
| 1 |
t |
Dried basil, crushed |
| 1 |
c |
Olive oil |
| 1 |
lb |
Fettuccine noodles |
|
|
Additional parmesan cheese |
INSTRUCTIONS
Combine parsley, walnuts, garlic, Parmesan cheese, salt, basil and oil
in food processor container and process until well blended and mixture
is thick. Keep at room temperature. Meanwhile, cook fettuccine in
plenty of boiling salted water until just tender but firm to the bite.
Drain. Turn onto warm platter and top with walnut pesto sauce. Toss
until fettuccine is well coated with sauce. Serve with additional
Parmesan cheese, if desired. Created by: Park Ritz, Arcadia, Calif.
(C) 1992 The Los Angeles Times Per serving: 341 Calories (kcal); 36g
Total Fat; (92% calories from fat); 4g Protein; 2g Carbohydrate; 1mg
Cholesterol; 290mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
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