Basil pesto sauce over pasta

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

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