Guest guest Posted November 28, 2000 Report Share Posted November 28, 2000 I also made this over a week ago and don't remember if I posted it or not. Great. Came out terrific. High fat but once in awhile that is ok. Everything in moderation! * Exported from MasterCook * Pasta with Hazelnut & Tomato Pesto Recipe By : RisaG Serving Size : 4 Preparation Time :0:00 Categories : Cheese Nuts Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup hazelnuts -- skinned & chopped 1/2 cup Parmesan cheese -- freshly grated 1/4 cup soy milk 1/2 cup fat free half and half 1/2 cup tomato sauce pinch dry mustard salt and pepper -- to taste pinch fresh nutmeg Pasta: 1 lb dried pasta -- your favorite shape Parmesan cheese -- freshly grated Italian Parsley -- chopped Pulse the chopped nuts in food processor until fairly smooth,but not a thick paste. Add parmesan cheese. Process until smooth. Pour in milk, in a continuous stream, and then the fat-free halfand half. Add the mustard, salt, pepper and nutmeg. Blend untilcompletely smooth. Put a big pot of water up to a boil. When boiling, add salt andpasta. Cook according to package directions. When cooked, place in a large serving bowl. Toss some of the sauce with the pasta and garnish with parsley. Serve the rest of the sauce on the side with a bowl of grated Parmesan cheese. - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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