Presto Pasta Night: Fusilli With Low Fat Creamy Pesto

I love pesto, in all its forms, including basil, cilantro, and roasted tomato.  But, it can be high in calories, oozing olive oil and loaded with nuts and cheese. Of course, all those ingredients give pesto its delicious taste. I'm trying to reduce my calories (not all the time, but more often than not). And this recipe for a low fat pesto seemed like a good experiment.  Traditional pesto can contain 28 grams of fat and 270 calories in 1/4 cup, and that's before it's paired with pasta or bread.  This recipe contains 160 calories per 1/4 cup and 10 grams of fat.  But, the question was whether it would have the same wonderful flavor of full fat pesto.  This recipe calls for just two tablespoons of olive oil and 1/4 cup of part skim milk ricotta. There are no nuts, but parmesan is still there, in reduced amounts.  I was a little skeptical when I started making the pesto, but happily, it has a very good taste. While not as intense as regular pesto, it has a delicious flavor of basil, with a light creamy texture.  This won't completely replace regular pesto, but I will make this again.  Besides pasta, it would be very good used as a spread on sandwiches or with fish. 

I made the pesto several hours before I tossed it with the cooked pasta.  Normally, a thick layer of oil would pool on top of regular pesto, but this version had just a hint of oil coating it.  To prevent the garlic from overwhelming the basil taste, the cloves are "roasted" in a dry skillet over medium heat for about 10 minutes. It mellows the taste a bit, like oven roasting.  Another difference from traditional pesto calls for bruising the basil first, before it's processed with the other ingredients--to better release the oils in the herb.

I hope this will be an interesting submission for Presto Pasta Night, created by the lovely Ruth at Once Upon A Feast.  Check Ruth's site on Friday for a Roundup of pasta recipes from bloggers all over the world.  There are always wonderful dishes there. 

Creamy Lowfat Pesto

Makes enough for 1 pound of cooked pasta

(The Best Of American's Test Kitchen)

4 garlic cloves, unpeeled
3 cups fresh basil leaves (stems and buds discarded) 2-3 bunches
1 ounce parmesan cheese, about 1/2 cup grated
1/4 cup part-skim milk ricotta  (Do not use low fat ricotta--it will make the pesto too dry)
1 shallot ,minced--about 3 Tablespoons
2 Tablespoons extra-virgin olive oil
salt and pepper

1.    Toast the garlic in a dry skillet over medium heat until it colors a bit on the outside--about 10 minutes.  Cool the garlic, then press it through a garlic press or mince with a knife.

2.    Put the basil in a heavy-duty gallon sized bag and pound the bag with a meat pounder or rolling pin until it's bruised.

3.    Process the garlic, parmesan cheese, ricotta, oil, basil, shallots and 1/2 teaspoon salt in a food processor until smooth--about 30 seconds.  Scrape down the sides of the processor as needed.  Transfer to a small bowl and add salt and pepper to taste.

Cook 1 pound of pasta in your desired shape, drain and toss with the pesto.  Serve with more parmesan.

Comments

[Anh]

This sounds like a great recipe, Sher. I have bookmarked it, and will make it soon! :)

[Katiez]

Sher, you sold me... for all of the same reason. I will have to admit that I have 'thinned' it with plain yogurt in the past - this sounds like more of an actual plan (then my usual last-ditch effort)

[Lydia]

I love pesto, too, so I'm thrilled to find this great lower-fat version. Will definitely try it.

[Patricia Scarpin]

Sher, I'm gonna tag this recipe, ok? It looks great and since I'm trying to count calories as well it will fit like a glove. ;)

[Deborah]

I'm excited to try this! Even though it may not be the same as regular pesto, it's probably perfect for an easy week-night meal. Thanks!

[Christine]

Not being much of a pasta eater, but wowed by this lower fat version of basil pesto, I am intrigued with the idea of pairing this with grilled salmon or tossing it with grilled or oven-roasted shrimp. What do you think? I think I'm going to try it. :))

[Sally]

Do you think you could clarify something for me?

I thought that part-skim milk ricotta was the same as low fat ricotta, but I guess that's not the case.

I will be making this very soon, sounds great!

[Lisa]

Delicious looking pasta! I love this twist on pesto and must try it.

[sher]

Anh,

Thank you! I hope you like it!

Katiez,

Yes, I've tried other low fat recipes too. This one seems to work because the ricotta adds creaminess but doesn't detract from the basil.

Lydia,

Like you a love pesto, but sometimes I'm all too aware of how high the calories are in the full fat versions

Patricia,

Yes, calorie counting, it's a time honored quest for most of us! :):)

Deborah,

Yes, it is very quick and perfect for a fast and good tasting meal. Hope you like it.

Christine,

Yes, I intend to try it with seafood too. It would be just great and wouldn't lavish on the calories.

Sally,

Yes, it is confusing, isn't it? They usually have low fat and part skim milk ricotta sitting side by side in the dairy case. The low fat is about 20 calories lower per serving than the part skim milk variety. But, it makes a big difference in the consistancy of the pesto. The low fat version is just to dry, sad to say--for this recipe, that is. Hope you like it, if you make it.

[veron]

This sounds like a great low-fat recipe! After my tart-bingeing two weeks ago my pants have started complaining and my arms started jiggling. Good to know I can still have my pesto and eat it! Thanks sher!

[Jennifer]

Oh wow! That looks awesome, and it's low-fat too?? I can't find Fusilli anywhere, but I may try a store in Bellingham that might have it (specialty organic store). I love funky pastas.

[Callipygia]

OOh sounds perfect to eat by the spoonful! And knowing how much you appreciate MC, he has a ricotta pesto with a lot of lemon zest in it, probably not as low fat as yours tho.

[Ruth]

What a fantastic idea. I can't wait to try it out. I could use a little help in cutting calories. Thanks for sharing with Presto Pasta Nights. Check back for the roundup on Friday.

[Nerissa]

Oh yum! I LOOOOOVE pesto in all its forms too! I literally have to plead my butcher at home to bring it in (don't ask... I think it's because of the refrigerated display case that's mostly for meat) or buy lots to freeze just so I can have some during the year. Not that it's a shared love. The Frog, alas, doesn't hate it but certainly sees it as a once a year thing. Oh well, all the more for me *s*

[leonine19]

héhé i have almost the same picture here: http://leonine194.canalblog.com/archives/2007/05/13/4935725.html#comments

[kross-eyed kitty]

Thank you! I will most definately try this.
BTW: I'm growing my very own onions this year to make onion jam (your receipe!)

[Nora B]

Low-fat pesto, wow this is great! We don't have part skim ricotta, so I'll use half regular and half low fat ricotta. Thanks for the recipe.

[Valli]

This low fat recipe is a great addition to Pesto Pasta nights. Love the low fat aspect...but terrific flavours as well!!!!Can't wait to dig in!!!

[Glenna]

Wow! That's very cool. I love pesto too but with all the fat I rarely make it. your recipe looks really yummy.

[SallyBR]

Hello there...

thanks for the clarification - I ended up using whole milk ricotta because that' what I had in my fridge

I loved it! Excellent dish, so easy and tasty - best part is that hubby and my stepsons loved it too

thank you - I have a tiny amount of leftovers that will be my lunch soon...