*  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            Fresh basil leaves --
                        - stemmed, packed
     1/2   c            Parmesan cheese -- grated
   6       tb           Pine nuts -- toasted
   6       tb           Olive oil
     1/2   c            Reduced chicken broth --
                        - boiled down from 1 c
   3       cl           Garlic
                        Cooked 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°F 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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