Pasta with fresh basil sauce

• 2 oz. chopped, fresh basil
• 1 oz. chopped fresh parsley
• 2 oz. Parmesan cheese
• 2 cloves garlic
• 2 oz. butter or margarine, room temperature
• 2 oz. olive oil
• 12 oz. mixed green and white fettuccine or tagliatelle
• 2 oz. pine nuts, toasted if you prefer
• Fresh basil leaves for garnish

In food processor or blender, combine basil, parsley, Parmesan and garlic. Process until minced. Add the butter and process to mix well. With the machine still running, slowly add the olive oil and salt to taste. Cook the pasta in a large pan of water and cook until just tender; drain well but do not rinse! Toss the hot pasta with the basil sauce, sprinkle with pine nuts and basil to serve. Now how easy is that?

Lemon shrimp and ziti

• 12 oz. ziti
• 2 T. vegetable oil
• 1 1/2 c. broccoli florets
• 1 red, yellow, orange or green bell pepper, julienned
• 2 scallions, sliced thin
• 1/2 t. dried basil
• 1 lb. shrimp, peeled and deveined
• 2 t. grated lemon rind
• 1/2 t.(or use 1 clove)crushed garlic
• 1/2 t. dried ginger
• 1/2 t. salt
• 1/2 c. half-and-half or light cream

Cook ziti according to package directions, don't rinse, drain and keep warm. In a large skillet, heat oil over medium heat for 1 minute and add broccoli, peppers, scallions and basil. Cover and cook, stirring frequently, for 8 minutes or until soft. Stir in the shrimp, grated lemon, garlic, salt and ginger. Cook, uncovered, for 4 minutes or until shrimp is pink. Stir in half-and-half and bring to a boil. Cook, uncovered, for 2 minutes. Spoon over ziti and toss well.