Dijon Pesto Linguini

• 1 qt. extra virgin olive oil
• 1 qt. Fresh basil leaves, loosely packed
• 2 cups GREY POUPON Classic Dijon Mustard
• 1-1/4 cups pine nuts
• 1-1/4 cups KRAFT Grated Parmesan Cheese
• 2 Tbsp. garlic cloves, chopped
• 8 gal. linguine, cooked, drained

1. Place oil, basil, mustard, pine nuts, cheese and garlic in food processor container; cover.
2. Pulse every 5 seconds until well blended, scraping down side of container between each burst after motor is completely stopped.
3. For each serving: Toss 5 oz.
4. of the hot cooked pasta with 1 Tbsp.
5. of the mustard mixture.

extra virgin olive oil, fresh basil leaves, poupon, pine nuts, parmesan cheese, garlic, linguine

Taken from www.kraftrecipes.com/recipes/-1838.aspx (may not work)