Garlic is simmered in stock until soft then processed with fresh basil, Parmesan cheese and pine nuts to make a low fat pesto that's tossed with penne and tomatoes.
omg this recipe is amazing and so much healthier then your conventional pesto. The extra 5 minutes you spend simmering the garlic in the stock is worth the flavour at the end. I cant say i tinkered with the recipe too much apart from using tasty cheese instead of Romano or Parmesan (simply because i had none) but it tastes top notch. - 29 Nov 2012
I didn't make the past dish, but I did make the pesto from this recipe. It was quite good! I've been looking for a lower-fat pesto and this recipe definitely fits the bill. I found that I didn't need quite as much broth as was called for and I did end up adding about 1/2 T. olive oil to make it a bit creamier. Also, use a low-sodium broth. For those who love the taste of pesto, but want to avoid some of the fat--this recipe is the way to go! - 05 Jun 2002 (Review from Allrecipes USA and Canada)
Went pretty fast I used about half of the vegetable stock and added some olive oil. Also, instead of using whole tomatoes I tossed the pasta with sliced sun-dried tomoatoes and small cubes of chicken sauteed with a hint of crushed red pepper. I tried to save some leftovers, but they were swiped before I could get the container into the fridge - 05 Jun 2007 (Review from Allrecipes USA and Canada)