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Ingredients:
12 Ounce(s) Fettuccine
2 Centiliter(s) Garlic, peeled
1 1/2 Cup(s) Italian Parsley
1/3 Cup(s) Olive Oil
1/3 Cup(s) Pecans
1/4 Cup(s) Chicken Broth
1/4 Teaspoon(s) Salt
3 Tablespoon(s) Grated Parmesan Cheese
2 Ounce(s) Cream Cheese
Directions: Cook fettuccine according to package directions until al dente, firm yet tender. Place garlic, basil, parsley, oil, pecans, broth, and salt into a food processor. Whirl until creamy. Stir in Parmesan. Drain pasta; reserve 1/2 cup liquid. Combine cream cheese and reserved pasta water in very large skillet over medium heat. Add garlic mixture, stirring to combine. Add hot pasta; toss to coat.
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