Pesto Pasta

  • Yield: 6 servings


1/4cup chopped fresh basil
1teaspoon minced garlic
3tablespoons balsamic vinegar
2tablespoons chopped flat-leaf parsley
2tablespoons lemon juice
3tablespoons olive oil
4cups coarsely chopped tomatoes
1 (16-ounce) package fettuccine
3tablespoons grated Romano cheese
3tablespoons pine nuts, toasted


  1. In a food processor, process basil, garlic, vinegar, parsley and lemon juice. With machine running, slowly add olive oil in a steady stream until thickened. Add tomatoes; process 5 seconds. Place sauce in a large bowl.
  2. Cook pasta according to package directions, omitting oil and salt. Drain and add to sauce. Add cheese and pine nuts and toss well.

Nutritional Info *per serving

  • Calories 335
  • Fat 12g
  • Saturated Fat 2g
  • Cholesterol 3mg
  • Sodium 186mg
  • Carbohydrate 51g
  • Fiber 4g
  • Protein 11g