Fetuccini with Garlic and Basil Pesto with Fresh Tomato and Roasted Garlic Bruschetta with P{roscuitto by Fabio Viviani,Cafe Firenze And Martini Bar,

Fetuccini with Garlic and Basil Pesto with Fresh Tomato and Roasted Garlic Bruschetta with Proscuitto by Fabio Viviani,Cafe Firenze And Martini Bar
Serves 2 to 4
Ingredients
1 pound fresh fettuccinni pasta

Bruschetta
10 large garlic cloves
Olive oil for roasteding garlic
30 heirloom cherry tomatos chopped
4 to 5 fresh basil leaves chopped
Salt and PEpper
Dash balsamic vinegar
1 loaf French Bread
Parma Prosciutto

Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized cloves garlic, minced
Salt and freshly ground pepper to taste
Method of Preparation
Roated Garlic and Tomato Bruschetta
Heat the olive oil in a pan, add garlic and carmelize until soft and golden brown. Remove the garlic and place in a bowl. add the tomatoes, basil, salt, pepper and a dash of balsamic vinegar.

Grill or toast a few slices of the bread, and when crunchy, top with tomato and garlic mixture. Top with a thin slice of proscuitto. Serve with the fettucine.
Fresh Bail Pesto with Garlic and Parmesan Cheese
In a food processor, combine the basil and pine nuts and pulse a few times. If you are using walnuts instead of pine nuts and they are not already chopped pulse them a few times before adding the basil. Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground pepper to taste.

In a large pot bring slated water to a rapid boil. Add the fettucine and cook until pasta is al dente. Once ready, toss the pasta with the pesto sauce and top with shaved parmesan.