*  Exported from  MasterCook  *
 
                        PASTA WITH LIGHT BASIL PESTO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Packed stemmmed fresh basil
                         -leaves
      1/2   c            Grated parmesan cheese
    6       tb           Toasted pine nute
    6       tb           Olive oil
      1/2   c            Reduced chicken broth
                         -(Boil 1 cup down to 1/2)
    3       md           Garlic cloves
                         Cooked pasta, either angel
                         -hair, spaghetti or linguine
 
   Put all of the ingredients (except pasta) into a food
   processor fitted with the metal blade. Turning the
   machine on and off rapidly, pulse the ingredients
   several times until coarsely chopped. Scrape down the
   work bowl. Then process continuously until the sauce
   is smooth. If the pesto seems too thick, pulse in a
   little hot water. Toss with cooked pasta the moment
   the pasta has been drained. Note: To toast pine nuts
   (pignoli), spread them on a foil-lined baking sheet.
   Place the sheet in a 450 degree oven and keep a close
   eye on the pine nuts, removing them the instand they
   have turned evenly golden, 5 to 10 minutes.
  
 
 
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