Bring a large pot of cold, salted water to a rolling boil. Add fettuccini and cook, uncovered, 5 to 7 minutes for fresh, 8 to 10 minutes for dried, packaged noodles. Pesto Sauce: Blend all ingredients except olive oil in container of electric blender or food processor, just until mixed. Gradually pour in olive oil in  thin stream until of desired consistency. It can be smooth or slightly crunchy. If freezing, do not add Parmesan. Put in small, airtight containers to freeze; thaw before using, adding Parmesan, then hot pasta water, to heat through. Drain cooked pasta in a colander, reserving 2 tablespoons of the hot pasta water. Blend hot pasta water with pesto sauce to heat; toss well with fettuccini. Serve in heated bowls and pass with extra Parmesan and more freshly grated black pepper. To complete a simple meal, serve with a loaf of crusty Italian bread and a salad of romaine lettuce with fresh, sliced tomatoes.  Servings: 4