Fettucine All Fontana Candida(Origin: Italian) - cooking recipe

Ingredients

8 whole green onions, sliced
1 c. chopped sun-dried tomatoes, packed in olive oil
3/4 c. chopped walnuts
2 Tbsp. dried basil
1 clove garlic, minced
4 Tbsp. olive oil (from sun-dried tomatoes)
1 1/2 c. heavy cream
8 oz. dried fettucine
2 Tbsp. Parmesan cheese

Preparation

Bring a large pot of water to a boil.
Add dried fettucine and boil according to package directions.
Saute onions, tomatoes, nuts, basil and garlic in oil for 2 minutes.
Add cream and simmer until thickened, about 10 minutes.
When pasta tests done, drain and toss with sauce and Parmesan cheese.
Makes 4 servings.
Serve with Fontana Candida, the light sophisticated wine of Rome.