Pasta With Three-Herb Pesto |
Course : Pasta
Serves: 6 |
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Ingredients:
3 cups fresh basil leaves |
1/2 cup fresh parsley sprigs |
1/4 cup fresh oregano leaves |
2 tablespoons pine nuts -- toasted |
1 tablespoons grated fresh parmesan cheese |
1/4 teaspoon salt |
4 cloves garlic |
2 tablespoons olive oil |
8 cups mixed hot cooked pasta -- (such as farfalle, penne, and shells) |
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Preparation / Directions:
INSTRUCTIONS: Most any kind of leftover dried pasta will work in this vegetarian main dish.
1. Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta.
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Nutritional Information:
CALORIES 337 (21% from fat); FAT 8g (sat 1.3g, mono 4.2g, poly 1.7g); PROTEIN 11g; CARB 55.6g; FIBER 3.4g; CHOL 1mg; IRON 3.5mg; SODIUM 123mg; CALC 79mg |
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