Low Sodium. Makes 10 servings.

1 (1 lb.) pkg. Creamette Spaghetti, uncooked
2 c. tightly packed fresh basil leaves
2 tbsp. pine nuts
1/4 c. olive oil
1/3 c. freshly grated Parmesan cheese
2 cloves garlic, minced

Prepare Creamette Spaghetti as package directs; drain. In blender or food processor, combine remaining ingredients; process until smooth. Toss pesto sauce with hot cooked spaghetti. Serve immediately. Refrigerate leftovers.