Penne in Creamy Basil Walnut Sauce

Cooking Light, 2004

Makes 6 servings

    2 slices white bread                                           
    1/2 cup fat free milk                                          
    2 cups loose pack basil                                        
    1/2 cup coarse chop walnuts                                    
    2 tablespoons grated pecorino                                  
    1 tablespoon evoo                                              
    3/4 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1 clove garlic                                                 
    1 pound penne rigate                                           

Thickening the sauce with milk-soaked bread cuts down on both olive oil and cheese. The sauce will darken quickly, so process the pesto just before serving.

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.

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.

(serving size; 1 1/3 cups).
CALORIES 378 (23% from fat); FAT 9.6g (sat 1.5g. mono 2.6g, poly 4.3g); PROTEIN 13 6g. CARB 61.1g: FIBER 3.7g CHOL3mg IRON 3.3mg SODIUM 365mg CALC 95mg