WW rotini with pesto sauce
3 - 8
PersonalPoints™ per serving
Our lightened up version of this classic Italian sauce uses chicken broth—and just a touch of olive oil—for texture. The pesto should warm up enough when you toss it with the hot pasta but you can also warm the pasta with the pesto in a skillet over low heat for a minute or two if you prefer. Swap in vegetable broth to make this vegetarian.
WW Yellow lentil rotini
2 cup(s), leaves, fresh
Fat-free reduced sodium chicken broth
Grated Parmesan cheese
2 clove(s), large, peeled
- Cook pasta according to package directions.
- Meanwhile, place pine nuts in a small skillet and set pan over medium heat. Cook until nuts are golden, shaking pan frequently to prevent burning, about 3 minutes. Transfer nuts to a plate to cool. In a blender or food processor, combine cooled nuts, basil, broth, cheese, oil, garlic and salt; process until smooth and thick.
- Toss hot pasta with pesto.
- Serving size: about 1 1/4 cup pasta and 1/4 cup sauce