Parsley Parmesan Pasta


16 ounce box of rotini pasta
1 bunch parsley
1/4 cup chicken or vegetable broth
1/2 cup olive oil
1 tablespoon lemon juice
1/2 cup parmesan cheese


Cook pasta according to package directions.
Meantime, trip stems from parsley and discard. In a food processor, combine parsley, broth, olive oil and lemon juice until a sauce forms. It should have the consistency of pesto.
Right when the pasta is done, drain it, return to the pot and add parsley mixture to pasta. Stir in Parmesan, and gently stir and toss until cheese is melted. Serve immediately.