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Categories:Viewed: 34 - Published at: 5 years ago
Ingredients
- 8 ounces, weight Fettuccine Noodles
- 2 cloves Garlic
- 2 cups Fresh Dill, Chopped And Tightly Packed
- 1/2 cups Extra Virgin Olive Oil
- 3 Tablespoons Pine Nuts
- 3/4 cups Freshly Grated Romano Cheese Plus Extra For Serving If Desired
- 2 Tablespoons Unsalted Butter, Softened
Method
- Bring a pot of water to a bowl and cook the noodles according the the package instructions.
- In a food processor, pulse the garlic cloves until minced.
- Add the dill, olive oil and nuts and process until the mixture reaches a creamy texture.
- Add the cheese and butter and process for about 10 seconds more.
- When pasta is done drain it in a colander then put the noodles back in the pot.
- Mix the pesto with the drained noodles and add additional cheese if desired.
- Pesto recipe very slightly modified from Vegetable Gardener.
