Pesto Romano

• 1 lb. radiatore pasta (radiator-shaped pasta), uncooked
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic, peeled
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup olive oil
• 1 cup DI GIORNO Grated Romano Cheese

1. Cook pasta as directed on package.
2. Meanwhile, place basil, pine nuts, garlic, salt and pepper in food processor container fitted with steel blade; cover.
3. Process just until smooth.
4. Add oil gradually through feed top at top of food processor, processing until well blended after each addition.
5. Spoon into medium bowl.
6. Stir in cheese.
7. Drain pasta; place in large bowl.
8. Add basil mixture; toss to coat.

pasta, fresh basil, pine nuts, garlic, salt, ground black pepper, olive oil, romano cheese

Taken from www.kraftrecipes.com/recipes/pesto-romano-52362.aspx (may not work)