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Penne in Creamy Basil-Walnut Sauce

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“Michol Negrin , Cooking Light, MAY 2004”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim crusts from bread. Place bread in a shallow dish; pour milk over bread. Let stand 5 minutes. Place bread mixture in a food processor; add basil and next 6 ingredients (basil through garlic). Set aside without processing.
  2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Place pasta in a large bowl. Add reserved cooking liquid to basil mixture in food processor, and process until smooth. Add the pesto to pasta; toss well to coat. Sprinkle with parsley, if desired. Serve immediately.
  3. Nutritional Information: CALORIES 378(23% from fat); FAT 9.6g (sat 1.5g,mono 2.6g,poly 4.3g); PROTEIN 13.6g; CHOLESTEROL 3mg; CALCIUM 95mg; SODIUM 365mg; FIBER 3.7g; IRON 3.3mg; CARBOHYDRATE 61.1g.

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