Yield: 6 servings
Measure | Ingredient |
---|---|
12 ounces | Linguine |
1¼ cup | Chopped fresh basil paacked |
⅓ cup | Chicken stock or water |
2 tablespoons | Roasted pine nuts |
2 tablespoons | Parmesan chees |
3 tablespoons | Olive oil |
1 teaspoon | Crushed garlic |
1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. 2. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss.
Tips: refrigerate sauce up to 5 days aahead, or freeze up to 6 weeks.
Per serving: 321 calories, protien 10 g, fat total 10 g, fat saturated 2g, carbohydrates 48 g,sodium 66 mg, cholesterol 1 mg, fiber 2g.
from: rose reisman brings home light pasta