From Sandi's Recipe File - Raditore with Pesto

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"Raditore with Pesto"

Recipe Source:
May 1999 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

3 cloves garlic, peeled

12 ounces raditore pasta

2 cups packed fresh basil leaves

6 tablespoons chicken or vegetable broth

1 tablespoon olive oil

1 tablespoon reduced fat cream cheese (Neufchatel)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated Parmesan cheese

Preparation Instructions:

In a large pot of boiling water, cook the garlic for 2 minutes to blanch. With a slotted spoon, transfer the garlic to a food processor. Bring the water to a boil, add the pasta, and cook according to package directions until firm tender. Drain and transfer to a large bowl. Meanwhile, add the basil, broth, oil, cream cheese, salt, and pepper to the garlic, and process to a smooth puree. Add the Parmesan and process to a smooth puree. Add the Parmesan and process briefly just to combine. Add to the hot pasta, tossing well. Makes 4 servings.

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