Dill Pesto Fettuccine

• 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

1. Bring a pot of water to a bowl and cook the noodles according the the package instructions.
2. In a food processor, pulse the garlic cloves until minced.
3. Add the dill, olive oil and nuts and process until the mixture reaches a creamy texture.
4. Add the cheese and butter and process for about 10 seconds more.
5. When pasta is done drain it in a colander then put the noodles back in the pot.
6. Mix the pesto with the drained noodles and add additional cheese if desired.
7. Pesto recipe very slightly modified from Vegetable Gardener.

noodles, garlic, fresh dill, olive oil, nuts, freshly grated romano cheese, unsalted butter

Taken from tastykitchen.com/recipes/main-courses/dill-pesto-fettuccine/ (may not work)