Life member Terrence Mangold made this dish with a little help from his friends. He originally intended to create a sauce to serve over rice. “I tried a pesto recipe as the base, and it evolved from there.” But his friends thought the sauce was better suited for pasta. Terrence agreed, and this linguine version is the delicious result.

8 oz. linguine
2 cups tightly packed fresh basil
1/4 cup olive oil
5 tablespoons pine nuts
3 large garlic cloves
1/2 cup lower-sodium chicken or vegetable broth
1/2 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
1/4 teaspoon salt

1. Cook linguine according to package directions. Drain; return to pot.

2. Pulse basil, oil, pine nuts and garlic in food processor until pureed. Place in medium saucepan; heat over medium-high heat 1 minute. Reduce heat to medium-low. Add broth; cook 2 to 3 minutes or until hot. Add cream; cook 1 minute or until hot. Stir in 1/4 cup of the cheese and salt.

3. Pour sauce over linguine; sprinkle with remaining 1/4 cup cheese.

4 (1 1/4-cup) servings

PER SERVING: 610 calories, 37 g total fat (12 g saturated fat), 17.5 g protein, 53.5 g carbohydrate, 50 mg cholesterol, 685 mg sodium, 3.5 g fiber