Bring a large saucepan of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente. Drain the pasta, transfer it to a heatedserving bowl, and toss it with the pesto. Garnish with the fresh basil leaves and serve at once.
Comments: Not every sauce is suited to every pasta. You wouldn't, for example, weigh down delicate spaghettini with a heavy meat topping. In this recipe, the fettuccine catches and holds onto the creamy herb sauce. Other pasta shapes that will work well are linguine and fusilli.
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