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Fettucini With Pesto

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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

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