Basil Pesto and Fettuccine

By LynnWelch

Ingredients

• 2 cups basil leaves, packed
• 3/4-1 cup extra-virgin olive oil
• 1/2 cup pine nuts
• 2 1/2 cloves garlic
• Salt
• Pepper
• 3/4 cups Parmesan or Romano cheese, grated
• 1 lb. fettuccine

Preparation

Step 1

1
In a food processor, combine basil leaves, olive oil, pine nuts, garlic, salt and pepper. Process until mixed but still chunky. Add cheese and pulse to combine.

2
Cook fettuccine according to package directions. Drain, reserving ½ cup pasta water. Place fettuccine in a bowl. Add a little pasta water to pesto to loosen the sauce. Pour pesto over fettuccine. Toss and serve.