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Sunday, May 04, 2008 Pesto sauce with Pasta By Article @ 1:20 PM :: 155 Views :: :: Pasta, Side Dish, Italian, Sauces/Gravy   8 oz. of your favorite pasta 1/3 c. olive oil 2-3 garlic cloves, minced 1 c. imported Parmesan or Romano cheese 1 c. fresh packed basil leaves ¼ c. pine nuts 1 c. pitted ripe olives, cut in half (optional) 1 c. chopped seeded tomatoes (optional) Place basil, pine nuts, ¾ c. cheese and garlic in a food processor. Season with salt and pepper. Cook pasta according to directions on box. When done toss pasta with basil  mixture. Mix olives and tomatoes in. Sprinkle with remaining cheese. (You can store pesto sauce in the refrigerator for about 4 weeks. Cover the surface of the pesto with olive oil before sealing the container to prevent it from oxidizing and turning black.) There are so many ways of cooking pasta. You can serve it with or without meat. You can use different kinds of vegetables and different meats. Make pasta with breadcrumbs, with ricotta, with peas, with beans, with fish, with shrimp, etcetera, etcetera. Use your imagination. You have the mind of Christ.