Title: Pasta with light basil pesto
 Categories: Pasta, Sauces
      Yield: 4 Servings
 
      3 c  Packed stemmmed fresh basil
           -leaves
    1/2 c  Grated parmesan cheese
      6 tb Toasted pine nute
      6 tb Olive oil
    1/2 c  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 foil-lined 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.