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.
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.
Ingredients:
4 cups fresh basil leaves
2 tablespoons pine nuts
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
2 cloves garlic, peeled
1/2 cup grated fresh parmesan cheese ( 2 ounces)
2 tablespoons grated fresh romano cheese
2 teaspoons butter, softened
2 cups uncooked penne ( about 8 ounces)
Steps/Methods:
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.
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.
