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
Pine nuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp
Fresh basil
2 cup(s)
Reduced sodium chicken broth
½ cup(s)
Grated Parmesan cheese
¼ cup(s)
Olive oil
1 Tbsp
Garlic
2 clove(s)
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.