PESTO FETTUCCINE

I love italian food and I wish I was born in Italy or in any part of the world as long as they eat pasta there!!
I prefer fettuccine to any other type of pasta.
Seeing fresh basil bunches at the local grocery store prompted me to dish up this Pesto fettuccine recipe!!

Ingredients

1. Basil (1 and 1/2 bunch)
2. 4 garlic cloves
3. Parmesan cheese (1/4 cup - roughly 2 handfuls)
4. Olive oil (1/4-1/2 cup)
5. Salt to taste
   

Method

1. Dry roast the pine nuts on a flat pan on medium heat until they turn golden brown and give out a nutty aroma, roughly 4-5 minutes.
2. In a blender,first coarsely grind basil and garlic, then add parmesan cheese. Keep running the blender and slowly stream in olive oil.
3. Blend upto a minute.
4. Add salt as last ingredient after checking for taste.As parmesan cheese is slightly salty in flavor, you might not need to add salt for taste.
5. The resulting pesto should not be too runny. It should be just the right proportion of oil to basil,garlic and cheese.
6. Add more oil if the paste appears too thick.

Pasta - I use the Barilla fettuccine. Pesto goes with any kind of pasta - spaghetti, bow tie etc.. Cook as per instruction on the packet. Pasta should be "Al dente". It should be just cooked and should retain its bite.

Pair it up with garlic bread and a glass of wine and you are ready to dine!!