A Healthy Version of Pesto

Pesto A healthy but satisfying version of a classic

Ingredients:

2 tablespoons pine nuts

2 cups basil leaves

1/2 cup reduced sodium chicken broth

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

4 medium garlic cloves, peeled

1 teaspoon table salt

1/4 cup onion

1/4 cup bell pepper

1/2 cup cooked shrimp

8 oz uncooked penne or bowtie pasta

Directions:

-Place pine nuts in small skillet. Set pan over medium heat. Cook until nuts are golden, shaking pan frequently to prevent burning, about three minutes. Transfer nuts to plate or bowl to cool.

-In a food processor, combine nuts, basil, broth, cheese, oil, garlic and salt. Process until smooth and thick.

-Cook pasta according to package directions. Drain.

-Saute onion and pepper in small saucepan. Cook for 3 minutes. Add pesto sauce and shrimp. Cook 3 minutes.

-Combine pesto sauce with vegetables, shrimp and pasta to the pasta pot. Yields 4 servings.

Nutrition info: Approximately 350 calories per serving.

Cheers! In the wintertime, try a chianti. In summer, try a dry sauvignon blanc.

Source: Weight Watchers. And our own spin to it.

Notes: The original recipe doesn't call for the shrimp or the veggies. Tailor it to what sounds good to you. Making it with sausage is tasty, or possibly different veggies. If you don't care about the calorie coiunt, try using more oil and less broth. Although, I find this is very satisfying the way it is.