While wading thru and weeding out loose recipes, I came across this:
Low fat cooking: Pesto Sauce w/o the Oil
"Instead of pesto sauce that's swimming in oil, we've come up with a
lower fat version that you can toss into your cooked pasta and
vegetables. This pesto recipe gets its creaminess from pureed red
peppers and lower calorie mayonnaise. You'll taste that familiar
basil/Parmesan flavor and you won't miss the fat.
Pasta Primavera with Red Pepper Pesto 4 servings
1 C snipped fresh basil leaves (OR 1 C fresh parsley sprigs plus 1 T
dried basil, crushed)
1 med. red or green sweet pepper, cut up
1/2 C lower calorie mayo or salad dressing
2 T grated Parmesan cheese
1 T lemon juice
1/2 t salt
1/8 t ground red pepper
1/8 t black pepper
8 ozs. fettuccini or linguine
2 large carrots, cut into julienne strips (1 1/2 C)
1 med. onion, cut into thin wedges (3/4 C)
1 med. zucchini or yellow squash (or combination of), cut into
julienne strips (1 1/4 C)
*
For pesto, in blender container or food processor bowl combine fresh
basil (or parsley and dried basil), red or green sweet pepper, mayo or
salad dressing, parmesan cheese, lemon juice, salt, red and black
peppers. Cover and blend or process until pureed. Set aside.
In large amount of boiling lightly salted water cook pasta, uncovered,
for 6 minutes. Add carrots and onion. Return to boiling; cook for 2
minutes. Add zucchini or yellow squash. Return to boiling; cook for 2
minutes more.
Drain pasta and vegetables; return to saucepan. Stir in pesto; toss to
combine. Cook over very low heat for 2 minutes or until heated through,
tossing occasionally. Serve immediately."
* calls for chicken or turkey. Could use seitan or TVP chunks or simply
leave as is - vegies over pasta.
Wish I could give credit to the "we" of this recipe, but it's a
yellowing piece of paper w/o creator's name.