Fettuccine With Pesto Sauce
|Ground pepper||To Taste|
|Garlic||2 Clove (10 gm)|
|Fresh basil leaves||1 Cup (16 tbs) (lightly packed)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Olive oil||2 Tablespoon|
In large pot of boiling water cook fettuccine until al dente (tender but firm).
While pasta is cooking, prepare sauce.
Pesto Sauce: In food processor, combine garlic and basil; process until chopped.
Add Parmesan and olive oil, process until smooth.
Remove 1/2 cup/125 ml of the pasta cooking liquid and add to sauce; process until smooth.
Drain pasta and toss with pesto sauce.
Sprinkle with pepper and Parmesan to taste.