Pasta with Three Herb Pesto

(submitted by Melissa)

Most any kind of leftover dried pasta will work in this vegetarian main dish.

Serves 6

3 cups fresh basil leaves

1/2 cup fresh parsley sprigs

1/4 cup fresh oregano leaves

2 tablespoons pine nuts, toasted

1 tablespoon grated fresh Parmesan cheese

1/4 teaspoon salt

4 garlic cloves

2 tablespoons olive oil

8 cups mixed hot cooked pasta (such as farfalle, penne, and shells)

 

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.

CALORIES 337 (21% from fat); FAT 8g (sat 1.3g, mono 4.2g, poly 1.7g); PROTEIN 11g; CARB 55.6g; FIBER 3.40g; CHOL 1mg; IRON 3.50mg; SODIUM 123mg; CALC 79mg

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