Pasta with Parsley-Walnut Pesto

Pasta with Parsley-Walnut Pesto

9 Reviews
From the EatingWell Kitchen

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.

Ingredients 4 servings

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  • 2 tablespoons walnuts
  • 2 slices whole-wheat country bread, crusts trimmed
  • 1 cup packed fresh parsley leaves
  • 1 clove garlic, peeled and chopped
  • 2 tablespoons nonfat plain yogurt
  • 2 tablespoons walnut oil, or extra-virgin olive oil
  • Salt & freshly ground pepper, to taste
  • 12 ounces whole-wheat fusilli, or penne
  • 2 tablespoons freshly grated Parmesan cheese

Preparation

  • Active

  • Ready In

  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 information

  • Per serving: 439 calories; 10 g fat(1 g sat); 9 g fiber; 75 g carbohydrates; 13 g protein; 27 mcg folate; 2 mg cholesterol; 1 g sugars; 0 g added sugars; 1289 IU vitamin A; 20 mg vitamin C; 62 mg calcium; 1 mg iron; 255 mg sodium; 127 mg potassium
  • Carbohydrate Servings: 5
  • Exchanges: 5 starch, 2 fat

Reviews 9

November 23, 2014
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By: EatingWell User
parmesan is not vegetarian friendly came across this recipe on a vegetarian diet plan. for anyone who has done the same please note that parmesan is not vegetarian friendly.
April 15, 2014
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By: stephaniequiez
i used seeds-crackers and cashews+hazelnuts sooooo good
June 07, 2012
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By: sapna.shah
i added more water to make the sauce thinner without adding calories. worked well
January 11, 2011
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By: wkchristiansen
Way too dry as is! Wish I'd read the reviews first! Tasty, but pesto needs a lot of help with the consistency being right. I would try I again though. I'm not a fan of parsley so went the more traditional basil route, but loved the walnut addition.
December 07, 2010
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By: EatingWell User
I loved this! I added the sauteed mushrooms as recommended. My sauce was creamy - I used 1/3 cup packaged bread crumbs and added about a 1/4 cup of the pasta water to the sauce, which I blended in my Magic Bullet. I couldn't believe how rich it was with so little oil.
August 27, 2010
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By: EatingWell User
I also had to add more yogurt to this to get it to be more of a pasty consistency. I also added sauteed crimini mushrooms, which in my opinion MADE the dish. Cheap dish, leftovers are pretty decent, will make again!
September 23, 2009
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By: EatingWell User
This was generally a good recipe but the pesto was much too dry. Like others, I had to add more yogurt and oil to get the consistency of sauce. Guess it wasn't so low calorie after that! Christine, Holmsund, Sw
September 23, 2009
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By: EatingWell User
I agree with the other comments- dry and crumbly, so I had to add more yogurt and oil to make it more sauce-like. If I make this again, I will use an angel hair pasta and add walnut pieces to the finished product to give it more texture. This was a pretty inexpensive meal though, so hurrah for that! Caren, Renton, WA
September 23, 2009
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By: EatingWell User
We made this last night and it was delicious. The sauce, when made exactly as indicated, was quite dry and borderline crumbly, so we increased the oil and yogurt called for until it achieved a paste-like consistency, which worked well enough at coating the pasta, although it was a bit difficult to stir in evenly. We recommend either being liberal with the added parmesan, or not being shy when seasoning with salt. This would make a great summertime dish, it is so light and fragrant, especially if halved grape tomatoes and/or tiny bites of fresh mozzarella were added. Emily & Ryan, Long Island, NY