Fettucine With Pine Nut Butter

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

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)

A Message from our Provider:

“Death: the end of excuses, the beginning of eternity”