I agree with the previous reviewer that this turns ugly quickly, however the pesto is really good. I keep it separate from the pasta and mix as I need, to last a couple of days. I have made if for company when I served immediately and got great reviews.
Penne in Creamy Basil-Walnut Sauce
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.
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- 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
- 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)
- 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.
- 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.
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