Preparation:

Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.

In food processor, purée 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.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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