Penne in Creamy Basil-Walnut Sauce
Have we got a creamy, dreamy pasta dish for you. This pesto-infused penne dish is prepared in a basil-walnut sauce that will awaken your tastebuds.
At a glance
2 (1/2-oz.) slices white bread
1/2 cup fat-free milk
2 cups loosely packed basil leaves
1/2 cup coarsely chopped walnuts
2 tbsp. grated fresh Pecorino Romano cheese
1 tbsp. extra virgin olive oil
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 garlic clove, peeled
1 lb. uncooked penne pasta
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 tbsp. 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 and serve immediately.
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