Recipes for Kids with Cystic Fibrosis

Prep time: 30 minutes

Ingredients:

• ¼ cup fresh basil leaves
• 1/3 cup walnuts
• 2 cloves garlic
• 3 tablespoons olive oil
• ½ cup Parmesan cheese
• ½ cup heavy whipping cream
• 8 ounces fettuccine, 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 cup 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 cup Parmesan in large bowl.
7. Toss to coat pasta evenly and serve.

Serves: 2

Serving size: 1½ cup

Nutritional analysis (per serving):

• 1048 calories
• 29 g protein
• 64 g fat
• 414 mg sodium
• 371 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.