Fettucine Alfredo

What You'll Need

The Sauce
1 cup pine nuts
1 tablespoon sweet white miso
2 teaspoons umeboshi vinegar
2 cloves garlic-minced
1 tablespoon rice syrup
1/4 cup extra virgin olive oil
spring or filtered water
1 8 oz. package fettucine

Instructions

To make this sauce, place nuts and miso in a food processor. Slowly add all the liquid ingredients, except water, until well-blended. Add water in small amounts to adjust the consistency. It should be a gently sweet, mild taste. Transfer to a sauce pan and warm gently for about 1 minute, just to cook the miso and oil, but not enough to turn the vinegar bitter.
Bring a large pot of water to a boil and cook fettucine al dente. Drain; do not rinse pasta. Toss immediately with sauce and serve.
NOTE: Sometimes, I finish off this sauce with a small amount of fresh lemon juice squeezed over the whole dish just prior to putting it on the table.

Makes 3-4 servings