Penne in Creamy Basil-Walnut sauce

By t1bishop

Essentially a pesto made with walnuts
instead of pine nuts, this hearty sauce is a specialty in the Tuscan countryside. Thickening the sauce with milk-soaked bread cuts down on both olive oil and cheese. The sauce will darken quickly, so process the pesto just before serving.

Ingredients

• 2 (1/2-ounce) slices white bread
• 1/2 cup fat-free milk
• 2 cups loosely packed basil leaves
• 1/2 cup coarsely chopped walnuts
• 2 tablespoons grated fresh pecorino
• Romano cheese
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black
• pepper
• garlic clove, peeled
• pound uncooked penne rigate pasta
• Chopped parsley (optional)

Preparation

Step 1

1. Trim crusts from bread. Place bread
in a shallow dish; pour milk over bread.
Let stand 5 minutes. Place bread mixture
in a food processor; add basil and next 6
ingredients (basil through garlic). Set
aside without processing.
2. Cook pasta according to package directions omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Place pasta in a large bowl. Add reserved cooking liquid to basil mixture in food processor, and process until smooth. Add the pesto to pasta; toss well to coat. Sprinkle with parsley, if desired. Serve immediately.