Summer Pesto Pasta

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8 Chopped Garlic 2 Chopped Shallots 8 Tbl. Olive Oil 1½ Tbl. Flour 1 cup pine nuts 3 cups Basil ¼ cup Freshly grated Parmesan Cheese 1½ cups white wine 1½ cups Chicken broth ½ cup lemon juice 1½ cups scallion 1½ cups parsley 1 pound pasta

1. Boil Pasta for 8-10 minutes. Pesto Sauce: 1. In a food processor blend together 3 cloves garlic, 5 Tbls. of olive oil, 1 cup pinenuts, 3 cups of basil, and ¼ cup of freshly grated parmesan cheese. Blend together. Set aside. Remaining Sauce: 1. Heat oiled pan on medium to low heat with remaining olive oil. Add remaining chopped garlic and shallots. Saute for 2 minutes. Add flour and whisk together with garlic and shallots. Saute for 1 minute. Add white wine. 2. Whisk sauce for 1 minute and let simmer for 2 minutes. Add chicken broth, stirring occasionally. Let simmer for 4 minutes. Add lemon juice. Stir in scallions and let simmer for 4 minutes. Add parsley and serve. 3. Garnish with freshly grated parmesan cheese.