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
8.75 oz
Pine nuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp
Fresh basil
2 cup(s)
Reduced sodium chicken broth
0.5 cup(s)
Grated Parmesan cheese
0.25 cup(s)
Olive oil
1 Tbsp
Garlic
2 clove(s)
Table salt
0.5 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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