Pasta with Light Basil Pesto
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
basil
packed stemmmed |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 6 | tablespoons |
pine nuts
toasted |
|
| 6 | tablespoons |
olive oil
|
|
| ½ | cup |
chicken broth
reduced, boil 1 cup down to 1/2 |
|
| 3 | medium |
garlic cloves
|
*
|
| 1 | x |
angel hair pasta
or spaghetti, or linguine |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
basil
packed stemmmed |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 9E+1 | ml |
pine nuts
toasted |
|
| 9E+1 | ml |
olive oil
|
|
| 118 | ml |
chicken broth
reduced, boil 1 cup down to 1/2 |
|
| 3 | medium |
garlic cloves
|
*
|
| 1 | x |
angel hair pasta
or spaghetti, or linguine |
*
|
Directions
Put all of the ingredients (except pasta) into a food processor fitted with the metal blade.
Turning the machine on and off rapidly, pulse the ingredients several times until coarsely chopped.
Scrape down the work bowl.
Then process continuously until the sauce is smooth.
If the pesto seems too thick, pulse in a little hot water.
Toss with cooked pasta the moment the pasta has been drained.
Note: To toast pine nuts (pignoli), spread them on a foil-lined baking sheet.
Place the sheet in a 450 degree F oven and keep a close eye on the pine nuts, removing them the instand they have turned evenly golden, 5 to 10 minutes.
