|1 1/4||cup||basil, fresh, packed, chopped|
|1/3||cup||chicken stock, or water|
|2||tablespoon||pine nuts, roasted|
|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.
Also see ...
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