Title: Classical pesto with fettuccine
 Categories: Herb*spices, Cheese, Pastanoodle, Italian
      Yield: 8 Servings
 
      2 c  Basil leaves, fresh, packed
      2    Garlic cloves, minced
    1/2 c  Walnuts
  1 1/4 c  Olive oil, extra-virgin
    1/2 c  Parmesan cheese, grated
    1/2 c  Pecorino/Romano, grated
    3/4 ts Salt
      1 lb Fettuccine, fresh
      2 tb Butter
 
  Place basil, garlic, and walnuts in a food processor and process 15
  seconds. With machine on, pour oil through feed tube in a steady
  stream until almost 1 cup of oil has been used. With machine still
  running, add Parmesan and pecorino (or Romano) cheese, and then the
  remaining oil. Taste and season pesto sauce with salt, if needed.
  
  Cook fettuccine in a large pot of boiling salted water until tender
  but still firm, 2 to 4 minutes, drain. Pour pasta into a warmed large
  bowl and toss with butter, then with 1 cup of the pesto sauce. Pass
  remaining pesto on the side. Freese any remaining sauce for future
  use.