Ingredients

• Pesto Ingredients
• 70g fresh spinach
• 20g fresh basil leaves
• 2-4 Tbs olive oil
• 30g non-dairy Parmesan cheese
• (Complete Nut-free Pesto Recipe contains 3 grams of protein; 119 mg of Phe: 199 mg of Leu; and 46 mg of Meth)


• Pesto Pasta Ingredients
• 75g Aproten Linguine
• 1 Tbs Cambrooke Alfredo Sauce Mix
• 1 Tbs butter
• ⅓ - ½ cup non-dairy creamer
• 1½ teaspoons nut-free pesto (above)

Directions

• Directions Pesto
• Place spinach, basil and two tablespoons of olive oil in a food processor. Pulse until spinach and basil is finely chopped. If it seems a little dry, add last two tablespoons of olive oil and pulse until combined. Next add parmesan cheese and pulse just until combined.
• Use in Pesto Pasta recipe or to store, place pesto in a glass jar fitted with a lid. Refrigerate up to a week or freeze up to 3 months. You can also freeze in ice cube trays to make portions easier to use.


• Directions Pesto Pasta
• Cook pasta according to package directions and set aside.
• In a small skillet add creamer and 1 tablespoon butter. Place skillet over medium heat and heat until butter melts. Add alfredo mix and lightly whisk until sauce thickens. Next add nut-free pesto and whisk to combine. If sauce is too thick, add a little more creamer until desired thickness is reached. Toss pasta in the sauce. Sprinkle with non-dairy parmesan and serve immediately.

Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator.

Nutrition

	Per Recipe	Per Serving
Protein, g	1.3	0.7
Calories	520	260