HeartSmart Recipes


Pasta - Light Pesto

1 1/2 cups fresh basil
1/4 cup parmesan cheese
2-5 garlic cloves
1/4 cup lemon juice

Puree in food processor or blender until smooth. This is a "make ahead" ingredient. I freeze pesto in 2 oz. Tupperware containers to thaw as needed.

EAT IT HOT - Add 2 oz. pesto & 1/2 tbsp. olive oil to 8 oz. hot pasta. Toss & serve. Sprinkle a little parmesan cheese on individual servings.

OR COLD - Cook 8 oz. pasta shapes such as "corkscrew", rinse with cold water. Add 2 oz. pesto & 1/4 cup fat free Italian dressing. Toss & serve. Add a little additional parmesan cheese if desired. Some shapes "grab" the seasonings in the crevices, making them an excellent choice for use with pesto. Add sliced ripe olives, pimiento, whatever you like in your pasta salad.


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