Yield: 2 Servings
|¼ cup||California nut kernels|
|2 tablespoons||Extra virgin olive oil|
|1 pinch||Black pepper|
|2 tablespoons||Grated Parmesan cheese|
|2||Fresh sage leaves; (optional)|
Place all the ingredients (except fettucine!) in the food processor. Add 2 tablespoons hot water (from the pan where you're cooking your fettucine) and process until smooth. Toss fettucine with sauce, coating well.
Posted to EAT-L Digest by Lucretia B <lucretiab@...> on Dec 12, 1997