| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Meats | Pasta-pd | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Lightly packed basil leaves, stemmed |
| 1 | Garlic cloves, (up to 3) | |
| 1/2 | c | Lite butter |
| 1/4 | c | Nonfat vanilla ice cream |
| 1/8 | c | Olive oil |
| 1/4 | c | Parmesan cheese |
| 1/8 | c | Defatted chicken broth or vegetable broth |
| 1 | ts | Salt |
| 12 | oz | Pasta |
INSTRUCTIONS
Blanch basil leaves in boiling water for 30 seconds. Drain the leaves and press excess water out. Place basil, butter, and garlic in a food processor. Process until well blended. Add the next five ingredients and process until smooth. Taste to see if you need more garlic. Boil pasta in salted water, drain and pour into a large bowl. Add the pestolino and toss until blended. If you prepare the pestolino ahead, cover and refrigerate but do not heat. When ready to eat toss with the hot pasta. Yield: 2 cups (use 1/2 cup of sauce per 12 ounces of pasta) Nutritional information: 43 calories and 3.5 grams of fat per one tablespoon of sauce (Courtesy of "Fat Chance" by Joan Cortopassi and Annette Cain) Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD147 Posted to MC-Recipe Digest V1 #639 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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