1/3 cup pine nuts
¼ cup Paradise Meadow Julienne Cooking & Baking cranberries
8 sprigs of basil
½ cup grated parmesan
8 tablespoons olive oil
1 pound spaghetti
Roast pine nuts in an ungreased pan until they are light brown and remove them from the pan. Coarsely chop the pine nuts and combine with cranberries. Pull off the basil leaves from the sprigs and chop them finely. Mix the pine nuts, cranberries, basil and 2/3 of the parmesan with oil. Season with salt and pepper.
Boil the noodles in accordance with the instructions on the packet. Strain the noodles and mix them with the basil cranberry pesto. If required, season them again with salt and pepper. Sprinkle remaining parmesan and more cranberries over the spaghetti and serve.