Tomato Pesto Fettucine

This basic sauce is a rich reward at the end of a long week. It balances the sweet and tart tomato taste with a cream sauce and for added texture and taste roasted pine nuts.

Serve with French baguette with balsamic vinegar and olive oil.

Sauce ingredients:

• 1/4 cup butter or zero-trans fat margarine (1/2 stick);
• 1/4 cup Gold Medal Wondra "quick-mixing flour";
• 1 t salt;
• 1 t black pepper;
• 2 T Gourmet Garden garlic paste (Summer 1-2 cloves crushed garlic);
• 2 cups 2% milk;
• 1/2 cup Heavy Whipping Cream;
• 1 jar Mezzetta Sun Ripened Tomato Pesto Sauce (6.25 oz.);
• 3/4 cup dried Parmesan cheese;
• 1 small bag pine nuts (2.25 oz.); and
• Gourmet Garden lightly dried basil (for garnish)

1 lbs. Fettucine

Pasta instructions:

1. Heat one deep pan of water to a boil;
2. Add pinch of salt; (I try to add the pasta between steps 6 & 7 below)
3. Add Fettucine (try not to break up pasta);
4. Boil until strand of pasta will stick to the wall (about 12 minutes);
5. Remove from heat;
6. Set aside.

Sauce instructions:

1. Over medium heat: melt butter in a 10-12" non-stick skillet 3-4" deep (standard large skillet);
2. Mix in the Wondra "quick mixing flour" using a wire wisk;
3. Set kitchen timer for 3 minutes, constantly mix and stir the flour/butter mix (it may lightly brown, but don't let it burn);
4. During 3 minutes timed, add 1 teaspoon salt and 1 teaspoon black pepper;
5. Near the end of the 3 minutes, add garlic;
6. After 3 minute timer ends, slowly add milk while whisking flour/butter mix;
7. usually add the pasta to the boiling water here
8. Simmer for about 5 minutes stirring with a wooden spoon every 15 seconds (be sure to keep the bottom from burning);
9. When the milk begins to harden to a gravy consistency, add 1/2 cup heavy whipping cream;
10. Simmer and mix until the mix begins to harden to a gravy consistency;
11. Stir in Tomato Pesto Sauce;
12. Fold in Parmesan cheese;
13. Lower heat to low setting;
14. On medium heat, use a second non-stick skillet or pan to brown pine nuts; stir then brown again; remove from heat.
15. Remove sauce from heat.
16. Strain pasta in colander, but do not rinse.
17. Put pasta back in the empty pot; add the sauce and pine nuts: stir;
18. Transfer the mix into a serving dishes and garnish lightly with basil.

Bread instructions

1. Bake 1 baguette bread and slice into one inch "silver dollars";
2. Mix 1/4 cup balsamic vinegar with 1/8 cup virgin olive oil in a shallow dish or cup;
3. Lightly season with cracked black pepper;

You are now ready to enjoy your pasta. Be sure to dip your bread in the vinegar and olive oil mix.