Instructions: *Walnuts or Macadandas can be substituted.

**I prefer Parmesan Reggiano found in better supermarkets, gourmet food stores or ordered from my favorite deli in the world:

Wash basil and remove stems. Combine with olive oil, garlic, nuts, salt and pepper in food processor and make a paste. Cook pasta in plenty of boiling water until al dente (firm to the teeth), and drain, reserving 1/4 cup of the cooking liquid. Melt butter in large wok or skillet; add pasta liquid and remove from heat. Add pesto mixture. Toss pasta immediately with pesto. Serve in warm pasta bowls.

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