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In A Small Saucepan, Combine Stock And Garlic Cloves. Simmer For About 5 Minutes, Or Until Garlic Is Soft. Alternatively, Microwave On High For 5 Minutes In A Microwave Safe Bowl. Add Basil To The Bowl Of A Food Processor; Chop Fine. Blend In Stock Mixture. Add Parmesan Cheese And Pine Nuts; Chop Fine. Pesto Can Be Refrigerated In An Airtight Container For Up To 24 Hours. Cook Pasta In A Large Pot Of Boiling, Salted Water Until Al Dente. Drain Well, And Return To Pot. Stir In Pesto To Coat Pasta. Toss With Tomatoes.
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