Fettucini With Pesto – We Love God!

The One whose mercy flows freely to the undeserving is not a machine. He is not a mechanical Grace Dispenser. He is a Person. His smile is not an all-approving grin. He has moral sensitivities. We please Him, and we displease Him, moment by moment. Within the gospel framework of His grace, inside the relationship of His fatherly acceptance, He is fully capable of confronting us. Not rejecting us, not casting us off, but correcting us. Because He’s a good Father. I’ll take it further. The One who is for us (Romans 8:31) can also bluntly say, “I have something against you” (Revelation 2:4, 14, 20). The One who will never leave us nor forsake us (Hebrews 13:5) is also quite capable of saying to us, “We need to have a serious talk. It’s time for you to make some changes. If you will listen and follow, I will continue to use you. If you turn away, I will set you aside”... If your theology includes the message of justification by faith alone, I hope you will never back off from that. I hope you will keep that message central. But I also hope your theology includes another message – the grace of obedience fully pleasing to the Father.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Italian	Italian, Main dish, Pasta, Seasonings	4	Servings

INGREDIENTS

1	lb	Fettucini
2	c	Fresh basil leaves, packed
2		Garlic cloves, peeled
		Salt and pepper, to taste
1	c	Olive oil
3	T	Pine nuts
1/2	c	Fresh grated Parmesan cheese

INSTRUCTIONS

"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  fettucini 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. Put in  small, airtight containers to freeze; thaw
before using, adding  Parmesan, 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
fettucini.  Serve in heated bowls and pass with extra Parmesan and more
freshly  grated black pepper. To complete a simple meal, serve with a
loaf of  crusty Italian bread and a 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 turns 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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Christ gives Life!”