Pasta with Three-Herb Pesto Recipe Print Page

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Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Pasta with Three-Herb Pesto

Cooking Light JUNE 1998

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

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.

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

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Pasta with Three-Herb Pesto recipe