Recipe: Fettuccine with Mint Pesto (using parsley, basil, butter, cream and Parmesan)

FETTUCCINE WITH MINT PESTO

1/3 cup fresh mint leaves
1/3 cup Italian parsley
5 large basil leaves
1 teaspoon kosher or sea salt (use less if using regular salt!)
5 tablespoons unsalted butter, room temperature
1 1/2 cups heavy (whipping) cream
1/4 cup freshly grated Parmigiano cheese
Freshly ground black pepper, to taste
1 pound fettuccini, uncooked

Place mint, parsley, basil and salt in a blender or processor and pulse until minced. Add butter, heavy cream, Parmigiano, and pepper and mix until just blended. Can be prepared ahead and refrigerated.

Cook fettuccine as directed in salted water; drain.

Place pasta in serving dish. Toss with prepared pesto and serve.

From: Terrie, MD