Farfalle With Three-Herb Pesto

[Guest guest]

I'm posting some recipes from Mary Carroll's recent column featuring mint.

 

* Exported from MasterCook *

 

Farfalle With Three-Herb Pesto

 

Recipe By : Healthful Cooking, Mary Carroll, StarTrib, 8/00

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups chopped fresh parsley

1 cup chopped fresh mint leaves

plus extra for garnish

1/2 cup chopped fresh basil

1/2 cup grated Parmesan cheese

1/4 cup chopped pine nuts -- up to 1/2

2 tablespoons olive oil

2 large clov garlic -- minced

Salt

6 cups hot cooked farfalle -- (bow tie pasta)

 

Serves 6.

 

Pasta with this unusual three-herb pesto tastes light and exotic. It's

also great tossed with steamed broccoli or cauliflower.

 

In a blender set on low speed, pulse parsley, mint, basil, Parmesan cheese,

pine nuts, oil and garlic until mixture is pastelike but not pureed. Add

salt to taste. Stir well.

 

Transfer to a large mixing bowl. Add hot farfalle and toss to

coat. Garnish each serving with mint leaves.

 

Nutrition information per serving: Calories 315, Carbohydrates 43 g,

Protein 12 g, Fat 11 g, including sat. fat 3 g, Cholesterol 7 mg, Sodium

660 mg, Calcium 170 mg, Dietary fiber 3 g. Diabetic exchanges per serving:

3 bread/ starch exch., and 2 fat exch.

 

© Copyright 2000 Star Tribune

 

 

 

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