Spaghetti with Cilantro Pesto

This quick no-cook sauce is lighter than traditional pesto because it's made without cheese and contains less oil.

1	Pkg. (16 oz.)	spaghetti or linquine noodles
1	Tsp.	Salt
1/2	Cup	Chicken broth (reduced sodium)
2	Tbsps.	Olive oil
1	Tbsp.	Fresh lime juice
1	Jalapeno chile	Seeded, coarsly chopped
1	Clove	Garlic, peeled
1/4	Cup	Pine nuts, toasted
1 1/2	Cups (packed)	Fresh cilantro leaves
		with stems
1/2	Cup (packed)	Fresh parsley leaves

• In a large saucepan, prepare pasta according to package directions.
• Meanwhile, into food processor with knife blade attached or into blender, measure chicken broth, olive oil, lime juice, jalapeno, garlic, 2 tablespoons of pine nuts and 1 teaspoon of salt. Add cilantro and parsley and blend until smooth.
• Drain pasta and return to saucepan. Add cilantro mixture; toss well.
• Sprinkle with remaining pine nuts to serve.

Makes 4 main-dish or 8 accompaniment servings.

Each main-dish serving: About 530 calories, 18g. protein, 87 g carbohydrate, 12 g total fat (2 g saturated), 0 mg cholesterol, 755 mg sodium