Cooking Wright

Pesto Pasta


4 cups fresh basil leaves
2 tablespoons pine nuts
2 tablespoons extra –virgin olive oil
¼ teaspoon salt
2 garlic cloves, peeled
½ cup grated fresh Parmesan cheese (I used regular parmesan)
2 tablespoons butter, softened
2 cups uncooked penne (about 8 oz)


1. Combine the first 5 ingredients in a food processor; process until finely minced. Place in a large bowl. Stir in cheeses and butter until blended.
2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Add pasta and reserved cooking liquid to pesto, tossing to coat.

Yield 4 servings (serving size: about 1 cup pasta)
Calories 390; Fat 17g; Protein 14.5g; Carb 45.3g; Fiber 3.2g; Chol 18mg; Iron 4mg; Sodium 352mg; Calc 281mg.

Val loves anything with pesto

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