Basil pesto sauce over pasta
6 servings
Ingredients
| Quantity | 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 |
Directions
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