Instructions: Bring a large saucepan of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente. Drain the pasta, transfer it to a heated serving bowl, and toss it with the pesto. Garnish with the fresh basil leaves and serve at once.

This recipe serves 4 to 6.

Comments: Not every sauce is suited to every pasta. You wouldnt, for example, weigh down delicate spaghettini with a heavy meat topping. In this recipe, the fettuccine catches and holds onto the creamy herb sauce. Other pasta shapes that will work well are linguine and fusilli.

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