Name: Farfalle with Herb Sauce and Walnuts
Ingredients: 1 lb Farfalle; cooked according to package directions; 3 c Basil leaves; picked clean; 2 c Fresh mint sprigs; cleaned; 2 Cloves garlic; minced; 3/4 Extra virgin olive oil; 1/2 c Vegetable stock; 1 1/2 ts Salt; 1/2 ts Fresh pepper; 1 tb Lemon juice; 1/2 c Walnuts; toasted,chopped; 1/2 c Parmesan cheese; grated

The saints in heaven…will not be so enlarged as to be capable of contemplating at once, or in detail, the whole excellence of His nature. To comprehend infinite perfection, they must become infinite themselves. Even in Heaven, their knowledge will be partial, but at the same time their happiness will be complete, because their knowledge will be perfect in this sense, that it will be adequate to the capacity of the subject, although it will not exhaust the fullness of the object. We believe that it will be progressive, and that as their views expand, their blessedness will increase. But it will never reach a limit beyond which there is nothing to be discovered, and when ages after ages have passed away, He will still be the incomprehensible God.

John Dick

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		Tvfn	1	Servings

INGREDIENTS

1	lb	Farfalle; cooked according to package directions
3	c	Basil leaves; picked clean
2	c	Fresh mint sprigs; cleaned
2		Cloves garlic; minced
3/4		Extra virgin olive oil
1/2	c	Vegetable stock
1 1/2	ts	Salt
1/2	ts	Fresh pepper
1	tb	Lemon juice
1/2	c	Walnuts; toasted,chopped
1/2	c	Parmesan cheese; grated

INSTRUCTIONS

In a blender, or food processor, add the herbs and garlic, and while the
machine is running, drizzle in 1/2 olive oil, the vegetable stock, and then
the rest of the oil. Add salt, pepper and lemon, blend and taste and adjust
seasoning. Toss with cooked pasta while still warm, fold in nuts and
cheese. Garnish with fresh herb sprigs.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Recipe By     : PICK OF THE DAY  SHOW #PD7706  #4
Posted to MC-Recipe Digest V1 #256
Date: Wed, 23 Oct 1996 23:41:15 -0400 (EDT)
From: Chuck & Dorothy Tapping <[email protected]>

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