Pesto Pasta
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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