came across this recipe on a vegetarian diet plan. for anyone who has done the same please note that parmesan is not vegetarian friendly.
Pasta with Parsley-Walnut Pesto
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.
9 Reviews for Pasta with Parsley-Walnut Pesto
i used seeds-crackers and cashews+hazelnuts
i added more water to make the sauce thinner without adding calories. worked well
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.
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.