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Fettuccine in Garlic Sauce with Pine Nuts


  • 1/2 cup olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 8 ounces grated Parmesan cheese
  • 8 ounces fettuccine

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  1. At home: Mix olive oil, garlic, basil and parsley together and store in sealed container. Pack Parmesan cheese and pine nuts into a zip-type bag.
  2. At camp: Cook fettuccine in boiling water, until al dente. Drain. Add olive oil mixture and Parmesan to taste. Mix in pine nuts, then serve.