4-Herbed Pesto
2 cups small whole wheat macaroni shells
2 1/2 tablespoons
basil 2 tablespoons
oregano or 2 tablespoons
marjoram 1 tablespoon
dill weed 1 tablespoon
parsley 2 small cloves of garlic, minced
3 tablespoons sunflower seeds
Cook and drain pasta.
While pasta is cooking, crumble herbs into an unoiled cast-iron pan over a medium flame. Stir rapidly and continuously with a wooden spoon until herbs darken, then push them to the side of the pan. Add a little bit of oil and the garlic to the center of the pan. After 1 minute, stir in the herbs. Add sunflower seeds and cook for another few minutes.
Serve over cooked and drained pasta.
As prepared, each serving contains 490 calories, 9g total fat, 0mg cholesterol, 80mg sodium, 88g total carbohydrate and 20g protein.
