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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


  1. Place all ingredients except fettuccine in a saucepan, adding the water last. Simmer for 10 minutes, stirring frequently. Keep sauce warm.
  2. Cook the fettuccine according to package directions; drain.
  3. Toss the sauce lightly with fettuccine and serve immediately.

Serves 8.


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