Pasta with Three-Herb Pesto
Provided by: Cooking Light magazine
"A mixture of different pasta shapes adds visual interest and texture to this meatless main dish." Original recipe yield: 6 servings.

INGREDIENTS:
3 cups fresh basil leaves
1/2 cup fresh parsley sprigs
1/4 cup fresh oregano leaves
2 tablespoons pine nuts, toasted
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon salt
4 cloves garlic
2 tablespoons olive oil
8 cups mixed hot whole-wheat cooked pasta (such as farfalle, penne, and shells)

DIRECTIONS:
Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta.

I found this. It calls for whole wheat pasta. I believe that is okay for you. =]