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 ahead, or freeze up to 6 weeks.
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 t Crushed garlic