Rigatoni With Pesto And Prosciutto

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 334
  • Fat: 7.1g
  • Saturated fat: 1.6g
  • Protein: 17g
  • Carbohydrate: 50.8g
  • Cholesterol: 18mg
  • Iron: 4.4mg
  • Sodium: 835mg
  • Calories from fat: 19%
  • Fiber: 4.3g
  • Calcium: 80mg

Ingredients

  • 3 cups fresh basil leaves
  • 1/4 cup fat-free, reduced-sodium chicken broth
  • 1 tablespoon slivered almonds
  • 1 tablespoon freshly grated Parmesan cheese
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 3 garlic cloves, peeled
  • 6 cups hot cooked rigatoni (about 8 ounces uncooked pasta)
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 4 ounces very thinly sliced prosciutto, cut into strips

Preparation

  1. Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Combine basil mixture, pasta, artichokes, and prosciutto in a bowl; toss well.
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