Guest guest Posted December 10, 2002 Report Share Posted December 10, 2002 * Exported from MasterCook * Pasta with Three-Herb Pesto Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Vegetarian Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fresh basil leaves 1/2 cup fresh parsley sprigs 1/4 cup fresh oregano leaves 2 tablespoons pine nuts -- toasted 1 tablespoon grated Soy " Parmesan " cheese 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 4 garlic cloves 2 tablespoons olive oil 8 cups mixed hot cooked pasta (farfalle, penne, and shells. This no cook sauce is flavorful enough to take whole wheat, corn, or other flavorful pasta) 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. Serving Size: 1 1/3 cups Cuisine: " Italian " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 331 Calories; 7g Fat (20.5% calories from fat); 10g Protein; 55g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 110mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. NOTES : Most any kind of leftover dried pasta will work in this vegetarian main dish. Nutr. Assoc. : 3333 20143 3390 1126 0 0 620 0 2836 Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
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