12 oz linguine
1 1/4 cup chopped fresh basil paacked
1/3 cup chicken stock or water
2 tablespoon roasted pine nuts
2 tablespoon parmesan chees
3 tablespoon olive oil
1 teaspoon crushed garlic
1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. 2. 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 aahead, or freeze up to 6 weeks.
