Penne Pesto

Name: Penne Pesto
Ingredients: 4 cups fresh basil leaves; 2 tablespoons pine nuts; 2 tablespoons extra virgin olive oil; 14 teaspoon salt; 2 cloves garlic, peeled; 12 cup grated fresh parmesan cheese (2 ounces); 2 tablespoons grated fresh romano cheese; 2 teaspoons butter, softened; 2 cups uncooked penne (about 8 ounces)

9 ingredients

10 steps

Ingredients

4 cups fresh basil leaves
2 tablespoons pine nuts
2 tablespoons extra virgin olive oil
14 teaspoon salt
2 cloves garlic, peeled
12 cup grated fresh parmesan cheese (2 ounces)
2 tablespoons grated fresh romano cheese
2 teaspoons butter, softened
2 cups uncooked penne (about 8 ounces)

Directions

1

We reduced the amount of oil, pine nuts, cheese, and butter usually found in a classic pesto, cutting 28 grams of fat per serving without losing any flavor.
2

Avoid packing the basil leaves when you measure them so you won't use too much.
3

1.
4

Combine the first 5 ingredients in a food processor; process until finely minced.
5

Place in a large bowl.
6

Stir in cheeses and butter until blended.
7

2.
8

Cook pasta according to package directions, omitting salt and fat.
9

Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.
10

Add pasta and reserved cooking liquid to pesto, tossing to coat.