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.

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