Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Coarsely chopped parsley |
| 1 cup | Walnuts |
| 3 larges | Garlic cloves |
| 2 tablespoons | Grated parmesan cheese |
| 1 teaspoon | Salt |
| 1 teaspoon | Dried basil; crushed |
| 1 cup | Olive oil |
| 1 pounds | Fettuccine noodles |
| \N \N | Additional parmesan cheese |
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
Per serving: 341 Calories (kcal); 36g Total Fat; (92% calories from fat); 4g Protein; 2g Carbohydrate; 1mg Cholesterol; 290mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates
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