Penne With Garlic Pesto

This pesto recipe is made with vegetable stock instead of olive oil.

Step: 1

In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.

Step: 2

Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.

Step: 3

Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

Per Serving: 377 calories; protein 16.1g; carbohydrates 66.6g; fat 6.4g; cholesterol 5.9mg; sodium 157.2mg.

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