Fettuccine With Walnut Pesto Sauce

Recipe Ingredients

3 cups	438g / 15oz	Coarsely chopped parsley
1 cup	237ml	Walnuts
3 cups	711ml	Garlic cloves (large)
2 tablespoons	30ml	Grated parmesan cheese
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Dried basil - crushed
1 cup	237ml	Olive oil
1 lb	454g / 16oz	Fettuccine noodles
		Additional parmesan cheese

Recipe Instructions

Combine parsley, walnuts, garlic, Parmesan cheese, salt, basil and oil in food processor container and process until well blended and mixture is thick. Keep at room temperature. Meanwhile, cook fettuccine in plenty of boiling salted water until just tender but firm to the bite. Drain. Turn onto warm platter and top with walnut pesto sauce. Toss until fettuccine is well coated with sauce. Serve with additional Parmesan cheese, if desired.

Created by: Park Ritz, Arcadia, Calif.

(C) 1992 The Los Angeles Times

Source:
Ann Willan, LA via London

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