Classic Italian pesto pasta. Serve with a protein course - chicken, salmon or shrimp cooked in a light tomato, onion, garlic, mushroom sauce, grilled summer squash - zucchini, crookneck or button and rustic italian bread.

Ingredients

2	cups fresh basil, packed
6	oz. parmesan cheese
3	cloves garlic
1/3	cup olive oil
2	oz. pine nuts, roasted
12	oz. pasta

Directions

1. Chop cheese and garlic in a food processor - course.
   
   
2. Add basil and pulse the food processor until it is incorporated into the cheese-garlic mixture.
   
   
3. Slowly pour in the olive oil while the food processor is running.
   
   
4. Add the pine nuts and pulse 3 or 4 times. Don't over chop.
   
   
5. Cook pasta according to package directions. Don't overcook, the pasta should be firm and slightly undercooked. Drain the pasta and toss with 1/2 tbs. olive oil to prevent clumping.
   
   
6. Preheat a large non-stick pan (a wok is a perfect choice). Add the pasta, pesto sauce and seasoning (salt, freshly ground pepper) and toss together until the pasta is evenly coated.
   
   

Categories

Side Dish, Italian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in sugar