Pesto Gemelli

Oxmoor House
4 (3/4-cup) servings.


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2 tablespoons all-purpose flour
3/4 cup evaporated skimmed milk, divided
1/4 cup dry white wine
2 tablespoons pesto
1/4 teaspoon salt
1/4 teaspoon cracked pepper
6 ounces gemelli (small pasta twists), uncooked
1 1/2 tablespoons freshly grated Parmesan cheese


Prep: 4 Minutes
Cook: 14 Minutes

Combine flour and 1/4 cup milk in a small saucepan, stirring until smooth. Gradually add remaining milk and wine. Cook over medium heat, stirring constantly, until thickened and bubbly. Add pesto, salt, and pepper, stirring well.

Cook pasta according to package directions, omitting salt and fat; drain. Add pesto mixture; toss well. Sprinkle with cheese.

Created date

August 2009

Nutritional Information

Calories 261
Caloriesfromfat 18 %
Fat 5.3 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11.3 g
Carbohydrate 42 g
Fiber 1.5 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 326 mg
Calcium 0.0 mg