Penne With Garlic Pesto recipe

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Ingredients

⅔ cup vegetable stock
2 cloves garlic
1 cup packed fresh basil leaves
⅓ cup grated Parmesan cheese
2 tablespoons pine nuts
12 ounces penne pasta
2 large tomatoes, seeded and chopped

Nutrition Info

377 calories
carbohydrate: 66.6 g
cholesterol: 5.9 mg
fat: 6.4 g
fiber: 4.4 g
protein: 16.1 g
saturatedFat: 2 g
servingSize: -
sodium: 157.2 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.

  2. Add basil to the bowl of a food processor, chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts, chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.

  3. Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

Recipe Yield

4 servings

Recipe Note

This pesto recipe is made with vegetable stock instead of olive oil.

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