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Fettuccine With Cream Cheese Pesto




Source of Recipe


Internet


List of Ingredients




4 servings

12 oz Fettuccine
2 cl Garlic, peeled
1 1/2 c Italian Parsley
1/3 c Olive Oil
1/3 c Pecans
1/4 c Chicken Broth
1/4 ts Salt
3 tb Grated Parmesan Cheese
2 oz Cream Cheese


Recipe



Cook fettuccine according to package directions until al dente, firm yet
tender.

Place garlic, basil, parsley, oil, pecans, broth, and salt into a food
processor. Whirl until creamy. Stir in Parmesan.

Drain pasta; reserve 1/2 cup liquid.

Combine cream cheese and reserved pasta water in very large skillet over
medium heat. Add garlic mixture, stirring to combine. Add hot pasta; toss
to coat.