Pasta with Three-Herb Pesto

SUBMITTED BY: Cooking Light magazine

"A mixture of different pasta shapes adds visual interest and texture to this meatless main dish."

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USMETRIC

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.

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 337 (21% from fat); FAT 8g (sat 1.3g, mono 4.2g, poly 1.7g); PROTEIN 11g; CARB 55.6g; FIBER 3.4g; CHOL 1mg; IRON 3.5mg; SODIUM 123mg; CALC 79mg

Reviewed on sep. 2, 2003 by Rebslo

A very good way to use fresh herbs from my garden. I used walnuts instead of pine and loved... MORE

Reviewed on jul. 29, 2003 by KATARCZYNA

Don't rinse the pasta, the starch will help the pesto stick better. MORE

Reviewed on jul. 30, 2004 by CHERYLS1

This is the best pesto recipe that we have ever had! I took another readers advice and used... MORE

Reviewed on sep. 15, 2003 by AMISOO

The pesto was simple to make but because it does use fresh herbs, it is very strong and... MORE

Reviewed on aug. 4, 2006 by LINDA MCLEAN

Too much salt, not enough parm or evoo. Was on the dry side so to keep it lite, I added some... MORE

Reviewed on jun. 29, 2006 by EAM1135

I only used six cups of pasta and added boiled chicken breast. It was great! MORE

Reviewed on nov. 22, 2005 by LisLars

Good flavor, easy to make, I'd recommend it as a side dish. MORE

Reviewed on mar. 11, 2004 by VEGGIES2004

it sounds like a great thing to try MORE