While the pasta is cooking, toast the pine nuts in a dry medium-sized skillet over medium heat until partially browned, about 2 minutes. Heat the oil in the skillet used to cook the pine nuts. Add the tomatoes, parsley, and basil. Grind pepper over pasta, and sprinkle with Parmesan, if desired. Add toasted pine nuts and toss to combine.
Most turnovers are too big for a single serving.
These are just right. 3 cups chopped, peeled apples 1 Tbs. Stir in currants. F. Thaw pastry according to package directions. Roll out to 12-inch square.