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12ozlinguine
1 1/4cbasil, fresh, packed, chopped
1/3cchicken stock, or water
2tbpine nuts, roasted
2tbparmesan cheese
3tboil, olive
1tsgarlic, crushed
Directions:
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.
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