1 (1/2 oz) slices white bread
1/2 C. fat-free milk
2 C, loosely packed basil leaves
1/2 C. coarsely chopped walnuts
2 T. grated fresh pecorino Romano cheese
1 T. EVOO
3/4 t. salt
1/4 t. freshly ground black pepper
1 garlic clove, peeled
1 lb. uncooked penne rigate pasta
chopped parsley (optional)
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 (through garlic). Set aside without processing.
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserving 3 T. 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.
6 servings
378 calories, 9.6g fat, 13.6g protein, 61.1g carbs, 3.7g fiber, 365mg sodium