1 c. olive oil
1 c. grated cheese
1/2 c. pignoli nuts (pine nuts)
3 cloves garlic
1 c. parsley
3 or 4 c. basil (extra basil can be added)

Blend all ingredients together. Cook amount of torellini required according to directions. This recipe makes enough to be used 2 or 3 times and can be frozen. If 1 pound of macaroni is used at a time.

Mix a little of the boiling water from macaroni to sauce. Heat on real low gas for a few minutes. Add to macaroni.