Recipe - Pasta With Pestolino (Hl)

1 One half cup Lightly packed basil leaves,
stemmed
1 Garlic cloves, (up to 3)
One half cup Lite butter
One fourth cup Nonfat vanilla ice cream
1/8 cup Olive oil
One fourth cup Parmesan cheese
1/8 cup Defatted chicken broth or
vegetable broth
1 teaspoon Salt
12 ounce Pasta

Blanch basil leaves in boiling water for 30 seconds. Drain the leaves and
press excess water out. Place basil, butter, and garlic in a food
processor. Process until well blended. Add the next five ingredients and
process until smooth. Taste to see if you need more garlic.

Boil pasta in salted water, drain and pour into a large bowl. Add the
pestolino and toss until blended. If you prepare the pestolino ahead, cover
and refrigerate but do not heat. When ready to eat toss with the hot pasta.

Yield: 2 cups (use One half cup of sauce per 12 ounces of pasta)

Nutritional information: 43 calories and 3.5 grams of fat per one
tablespoon of sauce

(Courtesy of "Fat Chance" by Joan Cortopassi and Annette Cain)

Busted by Gail Shermeyer 4paws@netrax.net on May 24, 1997

Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD147 Posted to MCRecipe Digest
V1 #639 by 4paws@netrax.net (ShermeyerGail) on Jun 07, 1997