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Pasta with Parsley-Walnut Pesto

The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (32 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

8 Reviews for Pasta with Parsley-Walnut Pesto

04/15/2014

i used seeds-crackers and cashews+hazelnuts
sooooo good

Comments
06/07/2012

i added more water to make the sauce thinner without adding calories. worked well

Comments
01/11/2011
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.

Comments
12/07/2010
Anonymous

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.

Comments
08/27/2010
Anonymous

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!

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