| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Italian2 | 8 | servings |
INGREDIENTS
| 2 | Garlic cloves | |
| 1 1/4 | c | Pine nuts; toasted |
| 1/2 | c | Olive oil |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | lb | Fettuccine |
| 1/4 | c | Chopped basil |
| Freshly grated parmesan cheese |
INSTRUCTIONS
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 fettuccine 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. Per serving: 242 Calories (kcal); 24g Total Fat; (86% calories from fat); 5g Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: Delia Asencio, Murrietta CA Converted by MM_Buster v2.0n.
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