Fettuccine al Pesto

Yield: 8 servings

Ingredients

• 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

Instructions

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.