Pasta with Basil Salsa

Unicorn (unicron@prodigy.net)
Thu, 03 Sep 1998 22:14:19 -0400

Today's "Fresh from the Garden" recipe calls for your favorite pasta,
but
you might also consider this light pesto-type sauce for brushing on
chicken
during the last few minutes of cooking, as a salad dressing, or added to

your favorite tomato soup.

Pasta with Basil Salsa

1 cup (250 ml) fresh parsley, coarsely chopped and loosely packed
1 cup (250 ml) fresh basil, coarsely chopped and loosely packed
2 Tbs (30 ml) balsamic or red wine vinegar
1/4 cup (60 ml) grated Parmesan cheese
2 cloves garlic, chopped
2 Tbs finely chopped walnuts, pecans, or pine nuts (pignoli)
1/4 cup chicken broth (more if a thinner sauce is desired)
Salt and freshly ground black pepper to taste
1 lb (450 g) dried pasta of your choice, cooked according to package
directions

Combine all ingredients except cooked pasta in an electric blender or
food
processor and blend until all ingredients are finely chopped and
thoroughly
combined. Toss with cooked pasta. Serves 4 to 6.