Fettuccine Con Pesto
1 c fresh basil leaves
3/4 c olive oil
1/4 c grated Parmesan cheese
1 Tbsp pine nuts
1 teaspoon minced garlic
1/2 tsp salt
1/4 tsp ground pepper
12 oz fettuccine
In a blender or food processor combine basil, olive oil, cheese, pine nuts, garlic, salt and pepper. Process until smooth.
Cook fettuccine in 6 to 8 quarts of salted boiling water, stirring occasionally to prevent sticking. Cook pasta until al dente, or "tender to the tooth", about 3 - 4 minutes. Drain pasta, reserving 2 tablespoons of the pasta water. Add the reserved pasta water to the pesto mixture. Toss the pesto with hot fettuccine. Makes 6 servings.
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