Fresh Pesto Pasta
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cloves |
garlic
sliced |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
basil
fresh |
*
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
miso paste
light-colored |
|
| 1 | tablespoon |
lemon juice
|
|
| 6 | tablespoons |
pine nuts
toasted |
|
| 9 | ounces |
pasta
dry durum wheat |
|
| 1 | each |
sweet red bell peppers
cut into slivers |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cloves |
garlic
sliced |
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
basil
fresh |
*
|
| 59 | ml |
water
|
|
| 5 | ml |
miso paste
light-colored |
|
| 15 | ml |
lemon juice
|
|
| 9E+1 | ml |
pine nuts
toasted |
|
| 260.1 | ml/g |
pasta
dry durum wheat |
|
| 1 | each |
sweet red bell peppers
cut into slivers |
|
Directions
Sauté garlic in olive oil.
Place in blender or food processor container with basil, ¼ cup water, miso, lemon juice and 3 tablespoons pine nuts.
Process until smooth, adding remaining ¼ cup water if thinner consistency is desired.
Cook pasta al dente according to package directions.
Drain.
Serve sauce over pasta, sprinkled with 3 tablespoons pine nuts and garnished with red pepper slivers.
