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Category: Main Course
Pasta with Parsley-Walnut Pesto - TastyPlanner.com
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
Recipe Source: http://www.eatingwell.com/r...
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
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.
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