2 heads garlic
8 oz. uncooked fettucini pasta
chicken stock - optional
1/4 cup olive oil
1 small jar pimento, diced
1/4 cup Parmesan
2 tbsp. parsley flakes
Seasoned salt to taste | | Coat garlic with oil and wrap in foil. Don't bother to peel.
Roast 1 hr. at 400º F.
Cool without opening foil
Cut each head crosswise and squeeze out garlic
Puree garlic in food processor with a little olive oil
Cook fettucini in salted water according to package directions or in salted chicken stock, if you prefer
Add olive oil to coat, garlic puree, and remaining ingredients
Serve hot or at room temperature. Submitted by Del Barnes |
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