2/3 cup vegetable stock
2 cloves garlic
1 cup packed fresh basil leaves
1/3 cup grated Parmesan cheese
2 tablespoons pine nuts
12 ounces penne pasta, uncooked
2 large tomatoes, seeded and diced

1 In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft.

Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts and chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.

Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.