Rigatoni With Pesto And Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups fresh basil leaves |
1/4 cup fat-free, reduced-sodium chicken broth |
1 tablespoon slivered almonds |
1 tablespoon freshly grated parmesan cheese |
2 teaspoons olive oil |
1/2 teaspoon salt |
3 garlic cloves, peeled |
6 cups hot cooked rigatoni (about 8 ounces uncooked pasta) |
1 (14-ounce) can quartered artichoke hearts, drained |
4 ounces very thinly sliced prosciutto, cut into strips |
Directions:
1. Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Combine basil mixture, pasta, artichokes, and prosciutto in a bowl; toss well.
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