Light(er) Pesto

Uses reduced amounts of oil, pine nuts, cheese and butter. Avoid packing basil leaves when measuring to avoid using too much. Another great pasta sauce from cooking light.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  cups fresh basil leaves
• 2  tablespoons pine nuts
• 2  tablespoons olive oil
• 1⁄4 teaspoon salt
• 2  cloves garlic, peeled
• 1⁄2 cup parmesan cheese
• 2  tablespoons romano cheese
• 2  teaspoons butter
• 2  cups  uncooked penne (8 oz)

Directions

1. Combine the first 5 ingredients in a food processor, process until finely minced.
2. Place in a large bowl.
3. Stir in cheeses and butter until well blended.
4. Cook pasta according to package directions, omit salt and fat.
5. Drain in a colander over a bowl, reserving 3 Tbs.
6. of cooking liquid.
7. Add pasta and reserved cooking liquid to pesto, tossing to coat.