Note: This high-calorie recipe is especially for kids with cystic fibrosis (CF), who need to consume additional calories to meet their nutritional needs.

Prep time: 30 minutes

Ingredients:

• ¼ c. fresh basil leaves
• 1/3 c. walnuts
• 2 cloves garlic
• 3 tbsp. olive oil
• ½ c. Parmesan cheese
• ½ c. heavy whipping cream
• 8 oz. fettucine, cooked

Utensils:

• food processor (you'll need help from your adult assistant)
• jar
• saucepan
• stirring spoon
• whisk
• mixing bowl

Directions:

1. Finely chop basil, walnuts, and garlic in food processor.
2. Gradually add olive oil while machine is running and process until smooth.
3. Mix in ¼ c. Parmesan cheese.
4. Transfer the pesto to a small jar. (Pesto can be prepared 3 days in advance. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
5. Bring cream to slight boil in medium saucepan. Be careful not to burn the cream.
6. Once cream begins to boil, whisk in pesto. Season sauce with remaining ¼ c. Parmesan in large bowl.
7. Toss to coat pasta evenly and serve.

Serves: 2

Serving size: 1½ c.

Nutritional analysis (per serving):
787 calories
19 g protein
62 g fat
334 mg sodium
471 mg calcium

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:
Consider adding chicken or shrimp to this dish for added protein.

Reviewed by: Allison Brinkley, RD, LD/N
Date reviewed: March 2009