3 T. coarsely chopped Italian Parsley
2 garlic cloves
1/3 C. pignoli (pine nuts)
1/2 C. grated Parmesan cheese
1/4 C. olive oil
1 T. fresh lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
12 oz. fettuccine, cooked al dente, drained
4 T. butter

In a food processor, combine the garlic, parsley and pine nuts, process to a paste. Add cheese, olive oil, lemon juice, salt and pepper and process until well blended. Toss the hot pasta with butter (in small pieces) until the butter has melted. Lightly toss in the garlic-pignoli-cheese mixture. Taste for seasoning.

Recipe submitted by Anna

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