Yield: 6 servings
|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