Basil Pesto Pasta Salad
This recipe utilizes fresh, in-season, basil and tomatoes. It omits traditional pine nuts, saving half the calories & fat, but still bursting with flavor. Serve with grilled fish or grilled chicken for a quick, balanced meal.
2 Cups Fresh Basil Leaves
2 Cloves Garlic
½ Cup Parmesan Cheese, Fresh
¼ Teaspoon Salt
¼ Teaspoon Pepper
½ Cup Olive Oil
4 cups Bow Tie Pasta (12oz)
2 cups grape tomatoes, halved (10oz.)
Boil water and cook bow tie pasta according to package directions.
Meanwhile, Add the fresh basil leaves, garlic, pine nuts, parmesan cheese, salt, and pepper to the bowl of your food processor. Pulse 5 times until a coarse mixture forms.
Turn the food processor on low and slowly add the olive oil in a steady stream.
Toss cooked pasta, tomatoes and pesto mixture together. Serve warm or cool with grilled chicken or fish for a balanced meal.
Pesto can be stored in a small bowl covered with plastic wrap in the refrigerator for 1 week.
310 calories. 20g fat (4g saturated fat), 6mg cholesterol, 221mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 7g protein..