Yield: 2 Servings
Measure | Ingredient |
---|---|
¼ cup | California nut kernels |
1 \N | Garlic clove |
2 tablespoons | Extra virgin olive oil |
1 pinch | Salt |
1 pinch | Black pepper |
2 tablespoons | Grated Parmesan cheese |
2 \N | Fresh sage leaves; (optional) |
⅓ pounds | Fettucine |
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