Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Broccoli (flower part only) |
| 1 cup | Walnuts |
| ¾ cup | Small chunks Parmesan |
| 1 cup | Olive oil |
| 1 pinch | Salt |
| 8 ounces | Fettucine |
| 1 \N | Garlic clove |
| ¼ cup | Butter |
| 1 tablespoon | Lemon juice |
| 1 \N | Garlic clove |
| 4 cups | Cream |
In food processor combine 1st 6 ingredients to make pesto.In a large pan saute one crushed garlic clove in butter, stir in lemon juice.
When thoroughly blended add the cream. Cook about 20 seconds.Add to cooked fettucini, and lightly toss with a pinch of parsley.Add the broccoli pesto to taste, and serve with extra grated Parmesan cheese.
Posted by Randall Crisman, Fido "Cooking", 5/14/92.