6 cups hot cooked rigatoni (about 8-ounces uncooked pasta)
1 (14-ounce) can quartered artichike heats, drained
4 ounces very thinly sliced prosciotto, cut into strips
Instructions
Place first 7 ingredients in a food processor; process until smooth, scraping sides or processor bowl occasionally. Combine basil mixture, pasta, artichokes, and prosciutto in a bowl; toss well.
Serving
Suggestions
POINTS: 6 EXCHANGES: 3 starch, 1 vegetable, 1 high-fat meat PER SERVING: CAL 334 FAT 7.1g
Originally Submitted
3/28/2008
0 Out of 5 from
0 reviews
You can add this Rigatoni With Pesto And Prosciutto recipe to your own private DesktopCookbook.
