Farfalle With Three-Herb Pesto

      Pasta with this unusual three-herb pesto tastes light and exotic. It’s also great tossed with steamed broccoli or cauliflower.

     

      2 cups chopped fresh parsley

      1 cup chopped fresh mint leaves, plus extra for garnish

      1/2 cup chopped fresh basil

      1/2 cup grated Parmesan cheese

      1/4 to 1/2 cup chopped pine nuts

      2 tablespoons olive oil

      2 large garlic cloves, minced

      Salt

      6 cups hot cooked farfalle (bow tie pasta)

     

      In a blender set on low speed, pulse the parsley, mint, basil, Parmesan cheese, pine nuts, oil and garlic until the mixture is pastelike, but not pureed.

      Add salt to taste. Stir well.

      Transfer to large mixing bowl. Add hot farfalle and toss to coat.

      Garnish each serving with mint leaves.

      Makes 6 servings.

      Per serving: 336 calories; 12.9 g fat (3 g saturated fat; 35 percent calories from fat); 43 g carbohydrates; 58 mg cholesterol; 194 mg sodium; 13 g protein; 2.9 g fiber.