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| Pesto and Tomato Fettuccine |
| 1 package (16 ounces) fettuccine 1 container or jar (12 ounces) basil pesto 2 cloves garlic, minced 2 cups grape tomatoes 1/2 to 1 cup freshly-grated Parmesan cheese |
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| Cook the fettuccine according to package directions.
Drain and return to pot. Add the basil pesto and cook on low heat for two to
three minutes. Stir in the tomatoes and garlic, and cook another minute,
stirring constantly. Sprinkle in desired amount of cheese. Serve. |
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| Note: Cherry tomatoes cut in half can be
substituted for grape tomatoes. |
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