| 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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