Fettucine Al Pesto

Directions

1. *Walnuts or possibly Macadandas can be substituted.
2. **I prefer Parmesan Reggiano found in better supermarkets, gourmet food stores or possibly ordered from my favorite deli in the world:
3. Wash basil and remove stems. Combine with extra virgin olive oil, garlic, nuts, salt and pepper in food processor and make a paste. Cook pasta in plenty of boiling water till al dente (hard to the teeth), and drain, reserving 1/4 c. of the cooking liquid. Heat butter in large wok or possibly skillet; add in pasta liquid and remove from heat. Add in pesto mix. Toss pasta immediately with pesto. Serve in hot pasta bowls.