Linguine pasta forgoes the red sauce in favor of a Greek-inspired garlic and pistachio sauce made with half-and-half, Parmesan and fresh basil leaves.
What You Need
Original recipe yields 8 servings
1 lb. whole wheat linguine, uncooked
1-1/2 cups fat-free half-and-half
1 cup pistachios, toasted
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup fresh basil leaves
3 cloves garlic
1/2 tsp. ground black pepper
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, process remaining ingredients in food processor until smooth.
Drain pasta; place in large bowl. Add sauce; toss to evenly coat pasta.
Use Your Blender
Prepare sauce using a blender instead of the food processor.
Substitute PLANTERS Slivered Almonds for the pistachios.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.