Whole Wheat Penne with Creamy Pesto

The basil is growing beautifully and although we've been using a few leaves here and there for some regular recipes, I figured it was time to use it for something that would use up a substantial amount of the proliferating herb. Of course, nothing uses basil like pesto. Classic pesto always comes across a little harsh for me, so when I found this creamy version concocted by chef Rocco DiSpirito in Mike's Runners' World, I thought I'd give it a go.

-2 cups basil

-1/2 cup Parmesan cheese

-1 cup sour cream

-2 tablespoons pine nuts

-3 cloves of garlic

-small handful flat leaf parsley

-salt and pepper to taste

In a food processor (I rock the magic bullet), combine all the ingredients and pulse until smooth and creamy. This recipe makes enough pesto for 3/4 to 1 pound of pasta

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