Penne With Garlic Pesto

This pesto recipe is made with vegetable stock instead of olive oil.

Original recipe makes 4 servings

Ingredients

2/3 cup vegetable stock
2 cloves garlic
1 cup packed fresh basil leaves
1/3 cup grated Parmesan cheese
2 tablespoons pine nuts
12 ounces penne pasta
2 large tomatoes, seeded and chopped

  • PREP

    20 mins

  • READY IN

    20 mins

Directions

  1. In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
  2. Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
  3. Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

Nutrition

Calories: 377 kcal
Carbohydrates: 66.6 g
Cholesterol: 6 mg
Fat: 6.4 g
Fiber: 4.4 g
Protein: 16.1 g
Sodium: 157 mg

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