Very Low Fat Pesto Pasta Recipes

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl., Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving 3/4 cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.

Steps:

• 1.boil water for pasta.
• 2.start cooking the pasta and while thats cooking start on your sauce.
• 3.in a small sauce pan on low heat add the becel ,flour and chicken bouilion cube,stir until flour is dissolved.
• 4.next add your 1 cup of water,and turn the heat to medium,stri until bouillion is dissolved.
• 5.next add garlic,pesto,oregano,basil,parsley,salt and pepper.keep it on medium until your pasta is done cooking.
• 6.when pasta is cooked strain and dump into a big serving dish.Take the sauce of the heat and add the white wine to it,stir well.
• 7.pour the sauce over your pasta,add to your pasta the fat free sour cream,fat free cream cheese and skim milk.
• 8.mix everything well,you should have a very thin sauce.
• 9.add cherry tomatoes and basil, mix well and serve!

Steps:

• Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
• As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
• Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
• Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.

Steps:

• Combine stock and garlic and heat in the microwave on high for 5 minutes (or heat on the stove). Allow to cool.
• Chop basil in food processor. Add cooled stock, Parmesan cheese and pine nuts. Whirl until everything is finely chopped and blended.
• Meanwhile, cook pasta of your choice. Toss sauce with pasta. Serve with additional Parmesan cheese if desired. Use as a topping for fish, chicken or potatoes also. Makes 4 servings.