Basil Pesto Sauce Over Pasta

I dare say you are planning on a late repentance. You do not know what you are doing. You are planning without God. Repentance and faith are the gifts of God, and they are gifts that He often withholds, when they have been long offered in vain. I grant you true repentance is never too late, but I warn you at the same time, late repentance is seldom true. I grant you, one penitent thief was converted in his last hours, that no man might despair; but I warn you, only one was converted, that no man might presume.

J.C. Ryle

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	T	Roasted pine nuts
2	T	Parmesan chees
3	T	Olive oil
1	t	Crushed garlic

INSTRUCTIONS

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

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 246 Calories From Fat: 71 Total Fat: 8g Cholesterol: 1.5mg Sodium: 29.1mg Potassium: 82.1mg Carbohydrates: 36.2g Fiber: 1.2g Sugar: <1g Protein: 6.8g