The recipe I made was Macadamia Nut-Pesto Fettucine, from Cooking Light. I liked it. You have to really like the taste of fresh basil to fully enjoy it. The toasted macadamia nuts added a really nice flavor. It's also really, really, really simple and easy.
Macadamia Nut-Pesto Fettucine
1 (9-ounce) package fresh fettuccine (Note: I used bow-tie pasta)
3 cups fresh basil leaves
1/4 cup half-and-half
3 tablespoons roasted macadamia nuts
3 tablespoons grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, place basil and remaining ingredients in a food processor; process until smooth. Combine basil mixture and pasta in a large bowl, tossing to coat.
Yield: 3 servings
Also of note, last night I tried to make these Pumpkin-Cinnamon Streusel Buns. Unfortunately, I did not realize that if I substituted canned pumpkin for fresh, I would need to add an extra cup of flour. The result was a big, oozy, gooey mess that did not at all resemble dough. I destroyed my pastry mat in the process :( I will probably try these again sometime, but I will need time to recuperate first.