Pesto with Pasta
3 cups uncooked rigatoni pasta (8 ounces)
1 cup fresh basil leaves
2 cloves garlic
1/3 cup grated Parmesan cheese
1/3 cup olive or vegetable oil
2 tablespoons pine nuts or walnut pieces
Grated Parmesan cheese — if desired
Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes,
stirring frequently, until tender. While the water is heating and the
pasta is cooking, continue with the recipe to make the pesto.
To measure basil, firmly pack basil leaves into a measuring cup. Use the
style of cup designed for dry ingredients, usually made of metal instead
of glass. Rinse the basil leaves with cool water, and pat dry thoroughly
with a paper towel or clean, dry kitchen towel. Peel the garlic.
Place the basil leaves, garlic, 1/3 cup cheese, the oil and pine nuts in
the blender. Cover and blend on medium speed about 3 minutes, stopping
blender occasionally to scrape sides, until smooth.
Drain the pasta in a strainer or colander, and place in a large serving
bowl or back in the Dutch oven. Immediately pour the pesto over the hot
pasta, and toss until pasta is well coated. Serve with additional cheese.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Description:
“Pesto can be used as a spread on sandwiches, mixed into salads or
used as a topping for hot meats or vegetables.”
Cook:
“0:12″
Per serving: 456 Calories (kcal); 23g Total Fat; (46% calories from fat); 12g Protein; 49g Carbohydrate; 5mg Cholesterol; 129mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size); blender or
food processor
Cilantro Pesto: Substitute 3/4 cup firmly packed fresh cilantro
leaves and 1/4 cup firmly packed fresh parsley leaves for the
fresh basil.
Spinach Winter Pesto: Substitute 1 cup firmly packed fresh spinach
leaves and 1/4 cup firmly packed fresh basil leaves, or 2
tablespoons dried basil leaves, for the 1 cup fresh basil.
Tips
Store pesto airtight in the refrigerator up to 5 days or in the
freezer up to 1 month. Cover and store immediately because its
color will darken as it stands.
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