1 lb. farfalle pasta (bowtie)
4 cups shredded Parmesan cheese
1 cup fresh basil, chopped
2 T minced garlic
1/2 cup olive oil
3 oz. pine nuts
salt
Cook pasta to al dente according to directions. Meanwhile blend 2 cups of the cheese, basil, garlic, salt, and half the pine nuts in food processor, slowly pouring in olive oil. Set aside. Toast remaining pine nuts in a splash of olive oil until golden brown. Rinse cooked pasta. Stir in cheese-basil mixture. Mix in remaining cheese and toasted pine nuts. Serve warm or cold.
(From www.recipezaar.com)