Penne With Garlic Pesto Recipe - Allrecipes.com
Penne With Garlic Pesto Recipe
  • READY IN 20 mins

Penne With Garlic Pesto

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    20 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2003

I didn't make the past dish, but I did make the pesto from this recipe. It was quite good! I've been looking for a lower-fat pesto and this recipe definitely fits the bill. I found that I didn't need quite as much broth as was called for and I did end up adding about 1/2 T. olive oil to make it a bit creamier. Also, use a low-sodium broth. For those who love the taste of pesto, but want to avoid some of the fat--this recipe is the way to go!

 
Most Helpful Critical Review
Aug 08, 2006

Use less vegetable stock that reccomended, I found that my pesto was too soup-y.

 

11 Ratings

Jun 05, 2007

Went pretty fast :) I used about half of the vegetable stock and added some olive oil. Also, instead of using whole tomatoes I tossed the pasta with sliced sun-dried tomoatoes and small cubes of chicken sauteed with a hint of crushed red pepper. I tried to save some leftovers, but they were swiped before I could get the container into the fridge ;)

 
Jul 08, 2006

Not the best pesto in the world, but still quite good. It's amazing that it's that good with so little fat! This is now my new default pesto recipe, and I'll use the pesto in everything in the future. I only used half the vegetable broth, though.

 
Sep 26, 2003

Wonderful first try with pesto. I used another sauce recipe from this site, but did substitute vegetable stock for half of the oil. I also used walnuts, as that recipe suggested. I enjoyed this very much, my hubby was not too sure. Thank you Laura!

 
Aug 07, 2012

We didnt really like this dish all that much. Very pretty dish but I think its one of those you have to have a taste for. Plus I should have known with my little ones it would fail, because of it being so different. Thanks for the recipe though :)

 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 66.6 g
  • 21%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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