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Photo of Rotini with Pesto Sauce by WW

Rotini with Pesto Sauce

8
Points®
Total Time
30 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Our lightened up version of this classic Italian sauce uses chicken broth—and just a touch of olive oil—for texture. The pesto should warm up enough when you toss it with the hot pasta but you can also warm the pasta with the pesto in a skillet over low heat for a minute or two if you prefer. Swap in vegetable broth to make this vegetarian.

Ingredients

Uncooked yellow lentil pasta

8¾ oz, rotini variety

Pine nuts

2 Tbsp

Fresh basil

2 cup(s), leaves, fresh

Reduced sodium chicken broth

½ cup(s)

Grated Parmesan cheese

¼ cup(s)

Olive oil

1 Tbsp

Garlic

2 clove(s), peeled

Table salt

½ tsp

Instructions

  1. Cook pasta according to package directions.
  2. Meanwhile, place pine nuts in a small skillet and set pan over medium heat. Cook until nuts are golden, shaking pan frequently to prevent burning, about 3 minutes. Transfer nuts to a plate to cool. In a blender or food processor, combine cooled nuts, basil, broth, cheese, oil, garlic and salt; process until smooth and thick.
  3. Toss hot pasta with pesto.
  4. Serving size: about 1 1/4 cup pasta and 1/4 cup sauce

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