1 c. chopped fresh parsley
1 tsp. fresh basil
1 tsp. salt or Tamari
1/8 tsp. cayenne pepper, add after cooking
3 cloves garlic, minced
1/2 lb. rice or Jerusalem artichoke noodles
1/2 c. olive oil
2 tbsp. boiling water
1/4 c. chopped walnuts or pine nuts

Cook the noodles. Blend all the other ingredients with a fork or in a food processor or blender. Pour on the hot, drained noodles, toss and serve. This dish can be frozen or kept for some days in the refrigerator.