0 1cfresh pine nuts 3clvroja garlic 2cfresh basil, chopped 0.5cfresh fennel, finely chopped 1Tfinely chooped dill frond 0.25cgrated parmesan/romano 1csour cream 0.5cheavy cream 1Tsea salt 1pnsalt and pepper, to taste TOAST PINE NUTS IN ABOUT A TABLESPOON OF EVOO UNTIL NICE EVEN TAN. SET ASIDE. OVER MEDIUM HEAT, SAUTE GARLIC, BASIL, FENNEL, AND DILL IN A TABLESPOON OF EVOO. TO THIS, ADD HEAVY CREAM AND SALT, TURNING TO MEDIUM LOW. SLOWLY WORK IN THE PARMESAN AND SOUR CREAM, STIRRING CONSTANTLY. ADD PINE NUTS. IT MAY BE NECESSARY TO ADD SOME MILK TO THIN. ONCE CHEESE AND SOUR CREAM ARE BLENDED WELL, REMOVE FROM HEAT AND ADD TO BUCATINI. GARNISH WITH FENNEL FRONDS. You could also add chicken or shellfish to this dish to boost the protein.