Penne in Creamy Basil-Walnut Sauce

Karry Hosford

Essentially a pesto made with walnuts instead of pine nuts, this hearty sauce is a specialty in the Tuscan countryside. Thickening the sauce with milk-soaked bread cuts down on both olive oil and cheese. The sauce will darken quickly, so process the pesto just before serving.

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 378
  • Calories from fat: 23%
  • Fat: 9.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 4.3g
  • Protein: 13.6g
  • Carbohydrate: 61.1g
  • Fiber: 3.7g
  • Cholesterol: 3mg
  • Iron: 3.3mg
  • Sodium: 365mg
  • Calcium: 95mg

Ingredients

  • 2 (1/2-ounce) slices white bread
  • 1/2 cup fat-free milk
  • 2 cups loosely packed basil leaves
  • 1/2 cup coarsely chopped walnuts
  • 2 tablespoons grated fresh pecorino Romano cheese
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, peeled
  • 1 pound uncooked penne rigate pasta
  • Chopped parsley (optional)

Preparation

  1. Trim crusts from bread. Place bread in a shallow dish; pour milk over bread. Let stand 5 minutes. Place bread mixture in a food processor; add basil and next 6 ingredients (basil through garlic). Set aside without processing.
  2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Place pasta in a large bowl. Add reserved cooking liquid to basil mixture in food processor, and process until smooth. Add the pesto to pasta; toss well to coat. Sprinkle with parsley, if desired. Serve immediately.
My Notes

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

Add Note

Penne in Creamy Basil-Walnut Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy