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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 tablespoon (30 ml) balsamic or red wine vinegar
1/4 cup (60 ml) grated Parmesan cheese
2 cloves garlic, chopped
2 tablespoon 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.