Makes 4 servings

  • 1/2 cup firmly packed Italian (flat leaf) parsley
  • 1/4 cup pimiento
  • 10 small pimiento-stuffed green olives
  • 3/4 cup Parmesan cheese, grated
  • 1/2 ounce pine nuts, toasted
  • 2 teaspoon olive oil
  • 1 teaspoon balsamic or red wine vinegar
  • 1 small clove garlic
  • 3 cups cooked small shell macaroni
  1. In a food processor combine all ingredients except macaroni and process until pureed, scraping down sides of work bowl as necessary.
  2. Arrange macaroni in serving bowl; add pesto and toss well to coat.

Each serving provides: 1 fat; 1/4 protein; 1/8 vegetable; 1-1/2 breads; 10 optional calories

Per serving: 225 calories; 8g protein; 7g fat; 32 carbohydrate; 98mg calcium; 280mg sodium; 4mg cholesterol; 2g dietary fibre;

– from the book, “Simply Light Cooking, 250 Recipes from the Kitchens of Weight Watchers”

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