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

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.