Light(er) Pesto
"Uses reduced amounts of oil, pine nuts, cheese and butter. Avoid packing basil leaves when measuring to avoid using too much. Another great pasta sauce from cooking light."
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 cups fresh basil leaves
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 1⁄4 teaspoon salt
- 2 cloves garlic, peeled
- 1⁄2 cup parmesan cheese
- 2 tablespoons romano cheese
- 2 teaspoons butter
- 2 cups uncooked penne (8 oz)
directions
- Combine the first 5 ingredients in a food processor, process until finely minced.
- Place in a large bowl.
- Stir in cheeses and butter until well blended.
- Cook pasta according to package directions, omit salt and fat.
- Drain in a colander over a bowl, reserving 3 Tbs.
- of cooking liquid.
- Add pasta and reserved cooking liquid to pesto, tossing to coat.
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RECIPE SUBMITTED BY
I love to cook, to feed people and to experiment. Unfortunately I have a very limited audience, so most of my creations are reserved for me alone. My BF is a sort of picky eater and all of my favorites he dislikes, so I'm learning how to get around lots of ingredients. Like mushrooms (so sad), tomatoes and onions... who cooks without onions? In this one way, it's almost a good thing that our schedules allow for only 3 meals a weeks together :-)
