Recipe - Pasta With Light Basil Pesto

3 cup Packed stemmmed fresh basil
leaves
One half cup Grated parmesan cheese
6 tablespoon Toasted pine nute
6 tablespoon Olive oil
One half cup 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 foillined 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini