Title: Pesto Spaghetti
Categories: Pasta Italian
Yield: 4 Servings

1	c	Parsley, minced
1	tb	Basil
1	ts	Salt
1/8	ts	White pepper
2		Garlic, minced, cloves
2	tb	Butter
2	tb	Water, boiling
3/4	c	Cheese, parmesan
1	lb	Spaghetti, thin
1/4	c	Pignoli, minced -
		Or chopped walnuts
1/2	c	Salad oil

Cook spaghetti as package directs and drain well. Combine all ingredients in a bowl and pour over spaghetti. Finely chopped walnuts can be substituted for pignoli. Serve with parmesan cheese. Leftovers can be frozen.

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