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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- 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.
- 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.
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