1. Pulse first 6 ingredients in a food processor or blender until coarsely chopped. Gradually add oil, processing just until mixture is well blended. Cover and chill until ready to serve. Garnish, if desired. Serve with pita chips.

1. Prepare linguine according to package directions; drain. Toss with butter. Set aside, and keep warm.

2. Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.

3. Combine flour, salt, and pepper in a shallow bowl. Dredge pork in flour mixture, dip in beaten egg, and dredge in breadcrumbs.

4. Sauté pork, in batches, in hot oil in a large skillet over medium-high heat 2 minutes on each side or until golden. Arrange pork in a single layer in a 13- x 9-inch baking dish.

5. Stir 1 Tbsp. chopped fresh basil into pasta sauce. Top pork evenly with pasta sauce, 2 cups mozzarella cheese, and 1/2 cup Parmesan cheese.

6. Bake at 400° for 20 minutes or until cheese is melted and lightly browned. Garnish, if desired. Serve immediately with hot buttered linguine.

1. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 minutes, stirring after 1 minute and then every 30 seconds or until melted. Stir until smooth. Stir in sugar. Add eggs, 1 at a time, beating with a spoon just until blended after each addition.

2. Stir in flour and vanilla; stir in chocolate morsels. Pour mixture into a lightly greased 13- x 9-inch baking pan.

3. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.

4. Spread Cappuccino Buttercream Frosting evenly over top of cooled brownies. Garnish, if desired. Cut into squares. Cover and chill, if desired.