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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We reduced the amount of oil, pine nuts, cheese, and butter usually found in a classic pesto, cutting 28 grams of fat per serving without losing any flavor. Avoid packing the basil leaves when you measure them so you won't use too much. Ingredients:
4 cups fresh basil leaves |
2 tablespoons pine nuts |
2 tablespoons extra-virgin olive oil |
1/4 teaspoon salt |
2 garlic cloves, peeled |
1/2 cup (2 ounces) grated fresh parmesan cheese |
2 tablespoons grated fresh romano cheese |
2 teaspoons butter, softened |
2 cups uncooked penne (about 8 ounces) |
Directions:
1. Combine the first 5 ingredients in a food processor; process until finely minced. Place in a large bowl. Stir in cheeses and butter until blended.
2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Add pasta and reserved cooking liquid to pesto, tossing to coat.
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