Pasta with Three-Herb Pesto Recipe -
Pasta with Three-Herb Pesto Recipe

Pasta with Three-Herb Pesto

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

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Original recipe makes 6 servings Change Servings


  1. 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.
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  • 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

Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2003

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

Most Helpful Critical Review
Sep 15, 2003

The pesto was simple to make but because it does use fresh herbs, it is very strong and pungunt. Very 'healthy' tasting which can be good and bad. My husband and oldest don't like that taste (and I only used 1/3 of the amount!) but my youngest and I don't mind it. I won't be making this again because of that.


12 Ratings

Jul 29, 2003

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

Jul 30, 2004

This is the best pesto recipe that we have ever had! I took another readers advice and used toasted walnuts instead of the pine nuts and we actually prefer it this way. We served the pesto over cheese tortellini. Thanks for a great recipe!

Aug 04, 2006

Too much salt, not enough parm or evoo. Was on the dry side so to keep it lite, I added some chicken broth. I did like the herbs the recipe called for. I too used walnuts (toasted) and served over mini seashell pasta.

Jun 29, 2006

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

Nov 22, 2005

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

Mar 11, 2004

it sounds like a great thing to try


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