Fresh Pesto Pasta

3 Cloves garlic, sliced

2 tb Olive oil

2 c Fresh Basil leaves

1/4 c Water

1 ts Light-colored miso

1 tb Lemon juice

6 tb Toasted Pine nuts

9 oz Dry durum wheat pasta

1 Sweet red pepper, cut

Into slivers Saute garlic in olive oil. Place in blender or food processor container with basil, 1/4 cup water, miso, lemon juice and 3 Tblsp. pine nuts. Process until smooth, adding remaining 1/4 cup water if thinner consistency is desired. Cook pasta al dente according to package directions. Drain. Serve sauce over pasta, sprinkled with 3 Tblsp. pine nuts and garnished with red pepper slivers.