|Serving Size||1 (½ of pasta and 1 tbsp pesto sauce)|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Total Carbohydrate||43 g|
|Dietary Fiber||2.5 g|
Servings and Times
|Servings||2 (with leftover pesto sauce)|
Tip: Use as leftover pesto sauce as a spread for sandwiches, as a pizza topping, or freeze.
Ingredients and Preparation
|Fresh basil, packed||2 cups|
|Parmesan cheese, grated||1 ounce|
|Olive oil||3 tablespoons|
- Add walnuts to a food processor or blender and pulse a few times, until chopped. Then add in the basil and garlic, and pulse 20-30 times.
- With the food processor or blender running, slowly drizzle in the olive oil.
- Scrape down the sides of the food processor, and add the Parmesan cheese and salt. Pulse until blended.
- Cook pasta according to package directions. When pasta is cooked, drain, return to pot, and mix in about 2 tablespoons of pesto sauce.
2.5 starches; 1 fat
Side Suggestions: Cherry Tomato and Mixed Green Salad
Top mixed greens with cherry tomatoes and drizzle with olive oil and vinegar.