Pesto Spaghetti

1 c Parsley, minced

1 T Basil

1 t Salt

1/8 t White pepper

2 ea Garlic cloves, minced

2 T Butter

2 T Boiling water

3/4 c Parmesan cheese

1 lb Spaghettini

1/4 c Pignoli, minced

1/2 c Salad oil

Cook spaghetti as package directs and drain well. Combine all ingredients in a bowl and pour over spaghetti. Finely chopped walnuts substitute for pignoli. Serve with parmesan cheese. Leftovers can be frozen.