Basil Pesto Sauce Over Pasta
Try this basic dish that has hints of Italian heritage in every bite.
Yield
6 servingsPrep
5 minCook
10 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta, linguine
|
|
| 1 ¼ | cup |
basil
fresh, packed, chopped |
*
|
| ⅓ | cup |
water
or broth |
|
| 2 | tablespoons |
pine nuts
roasted |
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 3 | tablespoons |
vegetable oil
olive |
|
| 1 | teaspoon |
garlic
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta, linguine
|
|
| 296 | ml |
basil
fresh, packed, chopped |
*
|
| 79 | ml |
water
or broth |
|
| 3E+1 | ml |
pine nuts
roasted |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 45 | ml |
vegetable oil
olive |
|
| 5 | ml |
garlic
crushed |
|
Directions
Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.
In food processor, purée basil, stock, pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss.
Tips: refrigerate sauce up to 5 days ahead, or freeze up to 6 weeks.
