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 Here is a pesto sauce I adapted years ago from Luciano Pavarotti's guest
appearance on the Dinah! TV show many years ago, and guests have asked for
repeat performances, it is so delish. It also works well as a fat-free
dish, so enjoy!

1 6-oz. tin tomato paste
6 oz.extra-virgin olive oil or vegie broth (FF)
6 oz. parmesan cheese (FF) or vegan soy parmesan
1 t. chili powder
2 t. fresh minced garlic
1 t. basil
1/2 t. salt
1/4 t. cayenne pepper

1 lb. (500 gr.) GF pasta

Whir this in the blender while your spaghetti is cooking...quickly drain
but DO NOT RINSE! and pour back into the pot. Add pesto and toss very well.
The sauce is enough for four big dinner portions. It reheats well for
lunches, too.

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the other is to let her have it." --Lyndon B. Johnson