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Fettucini With Pesto

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      Title: FETTUCINI WITH PESTO
 Categories: Seasonings, Italian, Main dish, Pasta
      Yield: 4 Servings
 
      1 lb Fettucini
      2 c  Fresh basil leaves; packed
      2    Garlic cloves; peeled
           Salt and pepper; to taste
      1 c  Olive oil
      3 tb Pine nuts
    1/2 c  Fresh grated Parmesan cheese
 
  "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.
 
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