Penne In Creamy Basil-Walnut Sauce

• 2 (1/2-ounce) slices white bread
• 1/2 cup fat-free milk
• 2 cups loosely packed basil leaves
• 1/2 cup coarsely chopped walnuts
• 2 tablespoons grated fresh pecorino Romano cheese
• 1 tablespoon extravirgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, peeled
• 1 pound uncooked penne rigate pasta
• Chopped parsley (optional)

1. Trim crusts from bread. Place bread in a shallow dish; pour milk over bread. Let stand 5 minutes. Place bread mixture in a food processor; add basil and next 6 ingredients (basil through garlic). Set aside without processing.
2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Place pasta in a large bowl. Add reserved cooking liquid to basil mixture in food processor, and process until smooth. Add the pesto to pasta; toss well to coat. Sprinkle with parsley, if desired. Serve immediately.

white bread, milk, basil, walnuts, romano cheese, extravirgin olive oil, salt, freshly ground black pepper, garlic, penne rigate pasta, parsley

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