Penne in Creamy Basil-Walnut Sauce

Michol Negrin , Cooking Light, MAY 2004

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  1/2-ounce slices  white bread
• 1⁄2 cup nonfat milk
• 2  cups  loosely packed basil leaves
• 1⁄2 cup  coarsely chopped walnuts
• 2  tablespoons  grated fresh pecorino romano cheese
• 1  tablespoon extra virgin olive oil
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  garlic clove, peeled
• 1  lb  uncooked  penne rigate
•  chopped parsley (optional)

Directions

1. Trim crusts from bread. Place bread in a shallow dish; pour milk over bread. Let stand 5 minutes. Place bread mixture in a food processor; add basil and next 6 ingredients (basil through garlic). Set aside without processing.
2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Place pasta in a large bowl. Add reserved cooking liquid to basil mixture in food processor, and process until smooth. Add the pesto to pasta; toss well to coat. Sprinkle with parsley, if desired. Serve immediately.
3. Nutritional Information: CALORIES 378(23% from fat); FAT 9.6g (sat 1.5g,mono 2.6g,poly 4.3g); PROTEIN 13.6g; CHOLESTEROL 3mg; CALCIUM 95mg; SODIUM 365mg; FIBER 3.7g; IRON 3.3mg; CARBOHYDRATE 61.1g.