1. Cook the pasta in a large pot of salted boiling water according to package instructions. Drain, transfer to a serving bowl and keep warm.

2. Meanwhile, heat the olive oil in a saucepan over low heat. Add the pine nuts and garlic and cook, stirring, until golden, about 3 minutes. Transfer to a bowl and set aside.

3. Add the cream to the saucepan and warm over medium heat. Stir in the pine nut mixture and Parmesan and stir until the cheese is melted.

4. Spoon the sauce over the pasta in the serving bowl and toss gently to mix.

Variations
Substitute spaghetti or egg noodles for the fettuccine.

The toasted crunch of sunflower seeds will contribute a homegrown American flavor—and will save a substantial amount of money over the cost of pine nuts.  Choose raw sunflower seeds if they are available.