From Cooking Light

Ingredients:

• 4 cups fresh basil leaves
• 2 Tbsp pine nuts
• 2 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 2 garlic cloves, peeled
• 1/2 cup (2 oz) grated fresh parmesan cheese
• 2 Tbsp grated fresh romano cheese
• 2 tsp butter, softened
• 2 cups uncooked penne pasta (about 8 oz)

Combine the first 5 ingredients in a food processor; process until finely minced. Place in a large bowl. Stir in cheeses and butter until blended. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 Tbsp cooking liquid. Add pasta and reserved cooking liquid to pesto, tossing to coat. Yield: 4 (1 cup) servings