FETTUCINI WITH PESTO

      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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