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Presto Pesto Pasta




Source of Recipe


SHAPE Magazine


List of Ingredients




1 pound fresh pasta
6 tablespoons commercial pesto sauce
1 pint cherry tomatoes, cut in half
1/2 cup pre-washed torn basil leaves
Salt and pepper to taste


Recipe



Cook pasta in rapidly boiling water until al dente (about 2-3 minutes). Drain in a colander, reserving 1 cup of pasta water. Pour 1/2 cup of the reserved water back into pot and turn heat to medium-high. Add pesto sauce, cherry tomatoes and basil leaves. Stir until combined. Taste and adjust seasonings with salt if necessary. Turn heat off. Add pasta and stir until well coated. If sauce seems dry, add the remaining 1/2 cup of reserved pasta water. Salt and pepper to taste and serve immediately.

Nutrition Boosters
* Stir in 6 tablespoons grated Parmesan cheese just before serving.
Adds: 23 calories, 2 g fat, 2 g protein and 68 mg calcium.
* Sprinkle 4 tablespoons of pine nuts over top of pasta just before serving. Adds: 23 calories, 2 g fat and 1 g protein.