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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | Lightly packed basil leaves, stemmed |
| 1 | Garlic cloves, (up to 3) |
| 1/2 Tasse | Lite butter |
| 1/4 Tasse | Nonfat vanilla ice cream |
| 1/8 Tasse | olive oil |
| 1/4 Tasse | parmesan |
| 1/8 Tasse | Defatted chicken broth or vegetable broth |
| 1 Teelöffel | salt |
| 12 x ca. 30 g | Pasta |
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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.
tablespoon of sauce
(Courtesy of "Fat Chance" by Joan Cortopassi and Annette Cain)
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