Penne in Creamy Basil-Walnut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Essentially a pesto made with walnuts instead of pine nuts, this hearty sauce is a specialty in the Tuscan countryside. Thickening the sauce with milk-soaked bread cuts down on both olive oil and cheese. The sauce will darken quickly, so process the pesto just before serving. Ingredients:
2 (1/2-ounce) slices white bread |
1/2 cup fat-free milk |
2 cups loosely packed basil leaves |
1/2 cup coarsely chopped walnuts |
2 tablespoons grated fresh pecorino romano cheese |
1 tablespoon extravirgin olive oil |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, peeled |
1 pound uncooked penne rigate pasta |
chopped parsley (optional) |
Directions:
1. Trim crusts from bread. Place bread in a shallow dish; pour milk over bread. Let stand 5 minutes. Place bread mixture in a food processor; add basil and next 6 ingredients (basil through garlic). Set aside without processing.
2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Place pasta in a large bowl. Add reserved cooking liquid to basil mixture in food processor, and process until smooth. Add the pesto to pasta; toss well to coat. Sprinkle with parsley, if desired. Serve immediately.
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