Preheat oven to 375 degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a fine-edged grater, grate the fresh parmesan.
Cut the tops for the garlic and wrap each in tinfoil, drizzling each head with 1 tablespoon olive oil and seasoned with 1/2 teaspoon kosher salt. Roast until softened, 45 minutes. Allow to cool.
Make the Pesto
Squeeze the roasted garlic into a food processor. Add pine nuts, fresh parsley and basil, and red pepper flakes. Process to make a paste.
While machine is running, add 1/3 cup extra virgin olive oil. Scrape pesto into a medium-sized prep bowl.
Prepare the Pasta
In a large pot, bring water to boil, adding a tablespoon of salt to the water. Cook fettuccine to al dente, as directed on package.
Drain the pasta, saving at least one cup for using in this recipe.
Add the pesto to the pasta. Gently fold to mix until pasta is coated.
Season with kosher salt and freshly ground black pepper. Add a little pasta water to the dish if it seems too dry.
Sprinkle with grated Parmesan to serve. Serves 4-6.