Pasta with Three-Herb Pesto

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 21%
  • Fat: 8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 11g
  • Carbohydrate: 55.6g
  • Fiber: 3.4g
  • Cholesterol: 1mg
  • Iron: 3.5mg
  • Sodium: 123mg
  • Calcium: 79mg

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

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pasta with Three-Herb Pesto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy