Recipe for Fettuccine Al Pesto


    Fettuccine al Pesto

    1/4 cup parsley, chopped and firmly packed
    1/4 pound butter, softened
    1 teaspoon salt
    1 cup Parmesan cheese, freshly grated
    1/2 cup pine nuts or pecans, chopped
    1/2 cup olive oil
    1/2 cup cream
    5 to 6 cloves garlic, minced
    1/2 teaspoon ground pepper
    1/2 cup fresh basil, chopped
    2 tablespoons boiling water
    1 1/2 pounds fettuccine, cooked

    Place all ingredients except fettuccine in a saucepan, adding the water last. Simmer for 10 minutes, stirring frequently. Keep sauce warm.

    Cook the fettuccine according to package directions; drain.

    Toss the sauce lightly with fettuccine and serve immediately.

    Serves 8.