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Pasta with Parsley-Walnut Pesto

:  The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (23 votes)

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.


READER'S COMMENT:
"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...
Pasta with Parsley-Walnut Pesto Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 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

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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; 0 g added sugars; 13 g protein; 9 g fiber; 246 mg sodium; 105 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Fiber (36% dv), Vitamin A (25% dv).

Carbohydrate Servings: 4 1/2

Exchanges: 5 starch, 2 fat


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Recipe Categories

Ethnic/Regional
Italian
Mediterranean
Health & Diet Considerations
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
High fiber
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Main dish, vegetarian
Pasta
Publication
The Essential EatingWell Cookbook (2004)
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