2 ounces pine nuts 8 Tablespoons unsalted butter, at room temperature 1-1/2 cups cream 1 cup Parmigiano-Reggiano, grated 1 pound gf fettuccine 14 large basil leaves, chopped Salt and fresh ground pepper
Toast pine nuts in a dry skillet; let cool. Place pine nuts in a food processor (or you can use a mortar and pestel) and grind or process to a paste.
Place pine nut paste in a small bowl and mix in butter. Add cream and cheese, blending together.
Cook fettuccini according to package instructions and drain.
In a large bowl, combine fettuccine and pine nut mixture. Toss well and add basil. Season to taste with salt and pepper. Serve immediately.
We used Tinkyada’s fettuccine for this recipe. To order please click the link below in our Recommended Tools section.
Use hot bowls to mix in; they will keep the pasta hot.