Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Ivy Manning
Recipe by Cooking Light September 2009

Gallery

Credit: Photo: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a food processor; process until smooth, scraping sides of bowl occasionally. Gradually add oil through food chute with food processor on; process until smooth.

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  • Cook pastas according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine pastas, pesto mixture, tomatoes, reserved cooking liquid, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl; toss well.

Nutrition Facts

341 calories; fat 13.6g; saturated fat 2.8g; mono fat 5.8g; poly fat 4g; protein 13.8g; carbohydrates 44.3g; fiber 4.7g; cholesterol 9mg; iron 2.9mg; sodium 482mg; calcium 163mg.
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