Pesto Pasta
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | 1 (½ of pasta and 1 tbsp pesto sauce) |
| Calories | 251 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 93 mg |
| Total Carbohydrate | 43 g |
| Dietary Fiber | 2.5 g |
| Protein | 8.5 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
| Ingredients | Measures |
|---|---|
| Walnuts | 2 tablespoons |
| Garlic cloves | 2 |
| Fresh basil, packed | 2 cups |
| Parmesan cheese, grated | 1 ounce |
| Olive oil | 3 tablespoons |
| Salt | ¼ teaspoon |
| Pasta | 4 ounces |
- Directions
- 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.
Exchanges
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.
