Guys, if you like pesto, you've gotta try this one! I made it for the first time last night and Pete loved it!
LIGHTER & LEANER PESTO PASTA
Pesto:
1 1/2 cups chopped fresh basil
6 cloves garlic, crushed
1/2 cup chopped walnuts
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/3 cup water
Salt and pepper to taste
Combine ingredients one at a time in a blender or food processor, blending until smooth and creamy. Add more water if needed to obtain a pourable consistency. Makes about 1 1/2 cups.
Pasta:
1 lb. penne pasta
Cook pasta as directed on package. Drain pasta, return to pan and add 1 cup of pesto sauce while hot. This dish can be eaten warm or refrigerated. Set aside the leftover pesto sauce to use as a dip for vegetables or as a spread on bread.
Toppings:
4 cups chopped raw zucchini
4 cups chopped tomato
2 tbsp. balsamic vinegar
Top pesto pasta salad with chopped vegetables and drizzle with vinegar. Makes seven servings.
Per Serving, including pesto, pasta and vegetables:
357 calories
11 grams of protein
52 grams of carbs
10 grams of fat
ENJOY!!
Bert.
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