Fettuccine with Pesto

Here's a delicious side dish to make before the frost gets your herbs! 

2 whole heads garlic
3/4 cup olive oil, divided
4 teaspoons kosher salt, divided
1/2 cup toasted pine nuts
1 cup each loosely packed fresh parsley and basil
1/2 teaspoon crushed red pepper flakes
1 pound Fettuccine (homemade recipe HERE)
salt and pepper to taste
1/2 cup grated Parmesan

Preheat oven to 375 degrees. Cut the tops for the garlic and wrap each in tinfoil, drizzling each head with 1 tablespoon olive oil and seasoned with 1/2 teaspoon salt. Roast until softened, 45 minutes. Allow to cool.

Squeeze the roasted garlic into a food processor. Add pine nuts, parsley and basil and red pepper flakes. Process to make a paste, and while machine is running, add 6 tablespoons olive oil. Scrape pesto into a serving bowl. 

In a large pot, bring water to boil, adding a tablespoon of salt to the water. Cook fettuccine to al dente. Using tongs, move pasta to the bowl of pesto and gently fold to mix. Season with kosher salt and freshly ground black pepper. Add a little pasta water to the dish if it seems too dry. Sprinkle with grated Parmesan to serve. Serves 4-6.
Click here for a printable version of this recipe.