12 oz Spaghettini
2/3 c  Parsley leaves, packed
1 c  Basil leaves, packed
1/3 c  Fresh dill
1/4 c  Olive oil
1/3 c  Chicken stock
3 tb Parmensan cheese
2 ts Crushed garlic
2 tb Pine nuts toasted

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 parsley, basil, and dill leaves, oil, stock, cheese and garlic until
well combined, approximately 30 seconds. Pour over pasta. Sprinkle with
pine nuts and toss.

Tips: Refrigerate up to 3 days or freeze up to 6 weeks.

from rose reisman bring home light pasta