Pasta with Parsley-Walnut Pesto (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Pasta with Parsley-Walnut Pesto

http://www.eatingwell.com/recipes/pasta_with_parsley_walnut_pesto.html

From EatingWell:  The Essential EatingWell Cookbook (2004)

Remaking this classic high-calorie, high-fat pasta sauce was a great success. By adding fresh breadcrumbs to the pesto, we were able to use much less oil. The pesto still coats the pasta nicely and its herbal flavor remains intense and vibrant. Parsley is more than just a garnish—it's a rich source of carotenoids and vitamin C.

4 servings | Active Time: 25 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Put a large pot of lightly salted water on to boil. Toast walnuts in a small skillet over medium heat, stirring, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
  2. Tear bread into large pieces and pulse in a food processor to form fine crumbs. Add parsley, garlic and the walnuts and pulse until finely chopped, scraping down the sides as needed. Add yogurt and oil; process until smooth. Season with salt and pepper.
  3. Cook pasta until just tender, 8 to 10 minutes, or according to package directions. Drain and place in a warmed large shallow bowl. Toss with pesto until well coated. Sprinkle with Parmesan and serve.

Nutrition

Per serving : 439 Calories; 10 g Fat; 1 g Sat; 2 g Mono; 2 mg Cholesterol; 75 g Carbohydrates; 13 g Protein; 9 g Fiber; 246 mg Sodium; 105 mg Potassium

4 1/2 Carbohydrate Serving

Exchanges: 5 starch, 2 fat