FETTUCINE IN CREAMY PESTO

Fettucine cooked al-dente, tossed in rich basil flavoured sauce.

Preparation Time : 10-15 minutes

Cooking Time : 15-20 minutes

Ingredients

Fettuccine	200 grams
Salt	1 teaspoon
FOR PESTO SAUCE
Basil leaves	30-40
Garlic	3-4 cloves
Salt	to taste
Pine nuts(chilgoza)	3 tablespoons
Olive oil	5 tablespoons
Peppercorns	4-5
Parmesan cheese	1/2 cup
To Serve
Olive oil	2 tablespoons
Salt	to taste
Peppercorns, crushed	5-6
Milk	1/2 cup
Parmesan cheese	2 tablespoons
Fresh basil leaves	3-4

Method

For making the Pesto sauce take fresh basil leaves in a mixer jar. Add garlic, salt and blend. Add pine nuts and continue to blend. Add olive oil and blend some more. Add peppercorns, parmesan cheese and blend till all the ingredients are well mixed. Remove into a bowl.Boil plenty of water with salt in a pan. Place the fettucine in a colander and place the colander in the boiling water. Cook till al-dente. Meanwhile heat olive oil in another pan, add the ground paste (pesto) and sauté for four to five minutes. Lift the colander with fettucine from the boiling water and once the water drains add the pasta to the pesto. Toss so that the sauce covers the pasta well. Add salt, freshly crushed peppercorns and toss. Add milk and parmesan cheese and mix well. Tear the basil leaves and add. Toss once again. Serve immediately. *****