Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Linguine
1 1/4 c Chopped fresh basil paacked
1/3 c Chicken stock or water
2 tb Roasted pine nuts
2 tb Parmesan chees
3 tb Olive oil
1 ts 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.

Per serving: 321 calories, protien 10 g, fat total 10 g, fat
saturated 2g, carbohydrates 48 g,sodium 66 mg, cholesterol 1 mg,
fiber 2g.

from: rose reisman brings home light pasta

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