Penne in Creamy Basil-Walnut Sauce

• 2 1/2-ounce slices white bread
• 12 cup nonfat milk
• 2 cups loosely packed basil leaves
• 12 cup coarsely chopped walnuts
• 2 tablespoons grated fresh pecorino romano cheese
• 1 tablespoon extra virgin olive oil
• 34 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 garlic clove, peeled
• 1 lb uncooked penne rigate
• chopped parsley (optional)

1. Trim crusts from bread.
2. Place bread in a shallow dish; pour milk over bread.
3. Let stand 5 minutes.
4. Place bread mixture in a food processor; add basil and next 6 ingredients (basil through garlic).
5. Set aside without processing.
6. Cook pasta according to package directions, omitting salt and fat.
7. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.
8. Place pasta in a large bowl.
9. Add reserved cooking liquid to basil mixture in food processor, and process until smooth.
10. Add the pesto to pasta; toss well to coat.
11. Sprinkle with parsley, if desired.
12. Serve immediately.
13. Nutritional Information: CALORIES 378(23% from fat); FAT 9.6g (sat 1.5g,mono 2.6g,poly 4.3g); PROTEIN 13.6g; CHOLESTEROL 3mg; CALCIUM 95mg; SODIUM 365mg; FIBER 3.7g; IRON 3.3mg; CARBOHYDRATE 61.1g.

white bread, nonfat milk, basil, walnuts, romano cheese, extra virgin olive oil, salt, ground black pepper, garlic, penne rigate, parsley

Taken from www.food.com/recipe/penne-in-creamy-basil-walnut-sauce-281484 (may not work)