Pesto Fettuccine

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Credit: Recipe courtesy of Christopher Ranch.
The National Culinary Review, October 2009


2 cups fresh basil
5 cloves fresh Christopher Ranch California garlic
1/2 cup Parmesan cheese, grated
2/3 cup extra-virgin olive oil
1/4 cup pine nuts
1 lb. fettuccine
Salt and pepper, to taste


In food processor, combine basil, garlic, cheese, olive oil and pine nuts; process until smooth.

Cook fettuccine according to package directions. Drain. Transfer to pasta bowl; toss with pesto.

Garnish with additional grated cheese, if desired.


5-6 servings


Main Dish, Pasta, The National Culinary Review

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