Pasta with Three-Herb Pesto

Pasta with Three-Herb Pesto Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 337
Caloriesfromfat 21 %
Fat 8 g
Satfat 1.3 g
Monofat 4.2 g
Polyfat 1.7 g
Protein 11 g
Carbohydrate 55.6 g
Fiber 3.4 g
Cholesterol 1 mg
Iron 3.5 mg
Sodium 123 mg
Calcium 79 mg

Ingredients

3 cups fresh basil leaves
1/2 cup fresh parsley sprigs
1/4 cup fresh oregano leaves
2 tablespoons pine nuts, toasted
1 tablespoon grated fresh Parmesan cheese
1/4 teaspoon salt
4 garlic cloves
2 tablespoons olive oil
8 cups mixed hot cooked pasta (such as farfalle, penne, and shells)

Preparation

Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta.

Note:

June 1998
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