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| Basil Pesto Sauce over Pasta
12 ounces of Linguine
1 1/4 cups of chopped fresh basil packed
1/3 cup of chicken stock or water
2 tablespoons of roasted pine nuts
2 tablespoons of Parmesan cheese
3 tablespoons of Olive oil
1 teaspoon of crushed garlic |
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Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss. Tips: refrigerate sauce up to 5 days ahead, or freeze up to 6 weeks. Serves 6 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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