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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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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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