Fettuccine with Pesto

• 3 clove garlic
• 2 c. fresh basil leaves
• 1/4 c. extra-virgin olive oil
• 2 tsp. pine nuts
• 1 1/4 tsp. salt
• 1/2 c. grated Parmesan cheese
• 12 oz. dried fettuccini or linguine
• 3/4 lb. all-purpose potatoes
• 3 tbsp. heavy or whipping cream

1. Make pesto: In small sauce pan of boiling water, cook garlic cloves 2 minutes; drain.
2. Transfer garlic to food processor and add basil, olive oil, pine nuts, and salt.
3. Process until smooth.
4. Remove sauce to bowl and stir in Parmesan cheese.
5. Set pesto aside at room temperature.
6. Bring large pot of salted water to a boil.
7. Add pasta and cook according to package directs until al dente.
8. Meanwhile, in medium saucepan of boiling salted water, cook potatoes 7 minutes, or until tender.
9. Drain, reserving 3/4 cup cooking liquid.
10. Transfer potatoes to large bowl.
11. Drain pasta.
12. Transfer to bowl with potatoes.
13. Add pesto, reserved potato cooking liquid and cream, and toss well to combine thoroughly.

clove garlic, fresh basil, extravirgin olive oil, pine nuts, salt, parmesan cheese, fettuccini, allpurpose potatoes, heavy or whipping cream

Taken from www.delish.com/recipefinder/fettuccine-pesto-4035 (may not work)