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Pasta with Three-Herb Pesto
"A mixture of different pasta shapes adds visual interest and texture to this meatless main dish." Original recipe yield: 6 servings.
INGREDIENTS:
3 cups fresh basil leaves
1/2 cup fresh parsley sprigs
1/4 cup fresh oregano leaves
2 tablespoons pine nuts, toasted
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon salt
4 cloves garlic
2 tablespoons olive oil
8 cups mixed hot cooked pasta (such as farfalle, penne, and shells)
DIRECTIONS:
Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 337 (21% from fat); FAT 8g (sat 1.3g, mono 4.2g, poly 1.7g); PROTEIN 11g; CARB 55.6g; FIBER 3.4g; CHOL 1mg; IRON 3.5mg; SODIUM 123mg; CALC 79mg
Rating: 0/0
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