Fettucine with Goat Cheese Pesto

  • 1 ½ cups fresh basil
  • 1 ½ tsp chopped garlic
  • 3 Tbsp pine nuts
  • Salt
  • 1/3 c olive oil
  • 4 Tbsp creamy goat cheese
  • Ground pepper
  • Thin noodles


  1. Process basil, pine nuts and garlic briefly.  Add oil and process until creamy
  2. Transfer to serving bowl.  Add goat cheese and a few grindings of pepper.  Mash up goat cheese until smooth.
  3. Cook pasta until al dente.
  4. Add a few Tbsp of cooking water to mixture in bowl.  Drain pasta.  Toss with sauce.
  5. Do not add parmesan cheese

Enjoy.  I love you


Spaghetti al Limone

  • 1 lb spaghetti
  • 1 lemon
  • 1 Cup medium cream
  • 1/4 cup vodka or grappa
  • 1/8 tsp freshly grated nutmeg


  1. Cook Pasta in 4 qts of boiling salted water
  2. Grate the lemon rind being careful not  to grate any part of the white peel
  3. In large skillet over low heat steep cream and lemon zest for 5 minutes.  Add vodka and stir in juice of half of the lemon and nutmeg.
  4. Drain the pasta when it is barely al dente and add to the sauce in the skillet.  Raise the heat to medium and stir and toss the spaghetti until they have absorbed most of the liquid and sauce is creamy and thick.

I love you