Bring a pot of salted water to a boil.

Cook the fettuccine noodles according to package instructions until al dente.

While the pasta is cooking, prepare the pesto.

In a food processor, pulse the garlic cloves until minced.

Add the fresh dill, olive oil, and pine nuts to the food processor.

Process until the mixture reaches a creamy texture.

Add the freshly grated Romano cheese and softened butter to the food processor.

Process for about 10 seconds more, until combined.

Once the pasta is cooked, drain it in a colander.

Return the drained noodles to the pot.

Add the dill pesto to the noodles and mix well to coat.

Serve immediately, with additional grated Romano cheese if desired.