| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Pasta, Sauces | 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 | Fettucine |
| 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 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 <phannema@wizard.ucr.edu> NOTES : (Cook and Tell Column PE 30 May 96)
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