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Pesto

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: about 1 cup pasta)
We reduced the amount of oil, pine nuts, cheese, and butter usually found in a classic pesto, cutting 28 grams of fat per serving without losing any flavor. Avoid packing the basil leaves when you measure them so you won't use too much.

Ingredients

  • 4 cups fresh basil leaves
  • 2 tablespoons pine nuts
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 2 garlic cloves, peeled
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 2 tablespoons grated fresh Romano cheese
  • 2 teaspoons butter, softened
  • 2 cups uncooked penne (about 8 ounces)

Nutrition Information

  • calories 390
  • caloriesfromfat 39 %
  • fat 17 g
  • satfat 5.4 g
  • monofat 6.5 g
  • polyfat 2.1 g
  • protein 14.5 g
  • carbohydrate 45.3 g
  • fiber 3.2 g
  • cholesterol 18 mg
  • iron 4 mg
  • sodium 352 mg
  • calcium 281 mg

How to Make It

  1. Combine the first 5 ingredients in a food processor; process until finely minced. Place in a large bowl. Stir in cheeses and butter until blended.

  2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Add pasta and reserved cooking liquid to pesto, tossing to coat.