Title: Classical Pesto with Fettuccine
Categories: Herb*spices, Cheese, Pastanoodle, Italian
Yield: 8 Servings

2 c Basil leaves, fresh, packed
2 Garlic cloves, minced
1/2 c Walnuts
1 1/4 c Olive oil, extra-virgin
1/2 c Parmesan cheese, grated
1/2 c Pecorino/Romano, grated
3/4 ts Salt
1 lb Fettuccine, fresh
2 tb Butter

Place basil, garlic, and walnuts in a food processor and process 15
seconds. With machine on, pour oil through feed tube in a steady stream
until almost 1 cup of oil has been used. With machine still running, add
Parmesan and pecorino (or Romano) cheese, and then the remaining oil. Taste
and season pesto sauce with salt, if needed.

Cook fettuccine in a large pot of boiling salted water until tender but
still firm, 2 to 4 minutes, drain. Pour pasta into a warmed large bowl and
toss with butter, then with 1 cup of the pesto sauce. Pass remaining pesto
on the side. Freese any remaining sauce for future use.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini