| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Herbs, Pasta, Sauces | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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