Fresh fettuccine with Basil Pesto

Yet another WW Takeout Tonight recipe, surprise surprise! Anyway, I didn't really feel like cooking dinner tonight, so I figured this would be quick, easy and painless. The basil gives the pasta a really fresh taste, which is certainly nice for the Winter months. And topped with a bunch of Parmesan cheese, you end up with a sort of creamy pesto sauce that's really flavorful and punchy.

Ingredients

• 1.5 cups fresh basil leaves
• 2 Tablespoons roasted pine nuts
• 2 Tablespoons chicken broth
• 2 teaspoons olive oil (I used about 1.5 Tablespoons to get the consistency I like)
• 1 garlic clove, sliced
• 1/4 teaspoon salt
• 9 oz fettuccine
• 3 Tablespoons shredded/grated Parmesan cheese
• ground pepper to taste

Directions

1. To prepare the pesto, puree the basil, pine nuts, broth, oil, garlic, and salt in a blender or food processor until a smooth paste is formed.

2. Meanwhile, cook the fettuccine according to package directions, drain, reserving 2 tablespoons of the cooking liquid. Transfer fettuccine and reserved liquid to a serving bowl and keep warm. Add the pesto and Parmesan; toss to coat. Serve with cracked black pepper, if desired.