In a blender bowl put the basil, pine nuts, olive oil, 1 teaspoon of parmesan cheese and blend.
Season with salt (optional) and pepper. If needed add a few teaspoons of water to enhance the pesto texture. Heat a medium-sized sauce pan. Add the pesto, saute for a minute. Add the Fettuccine and stir until evenly coated with the pesto, and continue to saute for 3-4 more minutes. Season with salt (optional), pepper, and 1 teaspoon of grated parmesan cheese