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Combine the scallions, jalapenos, chives, salt, sugar and vitamin-C powder in a blender and blend on high until smooth. Do not let blender get hot. Shut off the blender, and then add the Thai basil leaves and pack tightly into the blender with a 2-ounce ladle. Turn blender back onto high, constantly packing down ingredients while blending until smooth. Put mixture into tightly-sealed pastry bags (letting no air inside) and place the bags immediately into an ice bath.
Cook the Korean glass noodles in boiling salted water until done, 6 to 8 minutes. Drain the noodles and toss with the Thai basil pesto in a large mixing bowl. Place mixed noodles in a dish and grate fresh Parmesan over using a fine grater. Garnish with pine nuts.