CREAMY SAUSAGE PESTO PASTA

Ingredients:

1/4	cup	MAGNOLIA GOLD BUTTER SALTED
1	pack (500 g)
1	cup (262 g)	store bought pesto sauce
1	pack (250 mL)	MAGNOLIA ALL-PURPOSE CREAM
140	grams	toasted nuts, chopped (1 cup), leave 1 tsp for topping
1/4	kg	spaghetti noodles, cooked according to package directions
1/4	cup (22 g)	grated Parmesan cheese

Procedure:

Melt butter in a pan and cook franks.
Add pesto sauce and cream. Bring to a boil then add nuts.
Toss in pasta then top with Parmesan cheese and extra nuts before serving.

Makes 5 servings.

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