Ingredients

1/2 (16 ounce) box dry fettuccine pasta

1/4 cup butter, or to taste

3 tablespoons minced garlic

1/4 cup pesto

Directions
1. Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet
firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
2. Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until
warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.

PLUS MINUS INTERESTING
The advantage about
this dish is that when I
look at my survey a lot
of people liked a
fettuccine meal as
their main course.
The pesto has pine
nuts in it and I am not
allowed to make a dish
with nuts due to
allergies.
The interesting thing
about pesto is how it
makes every other
component in the dish.
I have always
wondered why that
happens.