Fettuccine al Pesto recipe

1/4 cup parsley, chopped and firmly packed
1/4 pound butter, softened
1 teaspoon salt
1 cup Parmesan cheese, freshly grated
1/2 cup pine nuts or pecans, chopped
1/2 cup olive oil
1/2 cup cream
5 to 6 cloves garlic, minced
1/2 teaspoon ground pepper
1/2 cup fresh basil, chopped
2 tablespoons boiling water
1 1/2 pounds fettuccine, cooked

Place all ingredients except fettuccine in a saucepan, adding the water last. Simmer for 10 minutes, stirring frequently. Keep sauce warm.

Cook the fettuccine according to package directions; drain.

Toss the sauce lightly with fettuccine and serve immediately.

Serves 8.