Pesto Gemelli

Ingredients

• 0.3 cup cooking wine dry white
• 2 tablespoons flour all-purpose
• 6 ounces gemelli uncooked (small pasta twists)
• 1.5 tablespoons parmesan cheese freshly grated
• 0.3 teaspoon cracked pepper 
• 2 tablespoons pesto 
• 0.3 teaspoon salt 
• 0.8 cup evaporated skimmed milk divided

Equipment

• sauce pan

Directions

1. Combine flour and 1/4 cup milk in a small saucepan, stirring until smooth. Gradually add remaining milk and wine. Cook over medium heat, stirring constantly, until thickened and bubbly.
2. Add pesto, salt, and pepper, stirring well.
3. Cook pasta according to package directions, omitting salt and fat; drain.
4. Add pesto mixture; toss well.
5. Sprinkle with cheese.