1/2 lb. crab, scallops, sea legs or shrimp
1 c. pesto
12 oz. spinach fettuccine
5 oz. can evaporated milk or heavy cream
Grated Parmesan or Romano

Melt butter in skillet. Add seafood. Saute until heated thoroughly. Lower heat and stir in pesto and milk or cream. Keep hot while cooking fettuccine. Combine hot seafood pesto and fettuccine. Sprinkle with grated cheese to taste.