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Prep Time:30 minsTotal Time:30 minsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:8Yield:8 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundwhole-wheat penne or rotini pasta2cupslightly packed fresh basil leaves, plus more for garnish½cuplightly packed flat-leaf parsley leaves½cupchopped walnuts, toasted½cupgrated Parmesan cheese1clovegarlic, grated1tablespoonlemon juice1teaspoonsalt¼tablespoonground pepper½cupextra-virgin olive oil1mediumtomato, chopped½cupchopped jarred roasted red peppers, rinsed
Cook Mode(Keep screen awake)
Ingredients
1poundwhole-wheat penne or rotini pasta
2cupslightly packed fresh basil leaves, plus more for garnish
½cuplightly packed flat-leaf parsley leaves
½cupchopped walnuts, toasted
½cupgrated Parmesan cheese
1clovegarlic, grated
1tablespoonlemon juice
1teaspoonsalt
¼tablespoonground pepper
½cupextra-virgin olive oil
1mediumtomato, chopped
½cupchopped jarred roasted red peppers, rinsed
DirectionsBring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and rinse with cold water.Meanwhile, combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt and pepper in a food processor. Pulse, scraping down the sides as necessary, until finely chopped. With the motor running, slowly drizzle in oil.Transfer the pesto to a large bowl and add the pasta, tomato and peppers. Toss to coat. Top with more basil, if desired.TipsTo make ahead: Refrigerate pesto (Step 2) for up to 1 day.Nutrition bonus: Vitamin A (25% daily value).Originally appeared: EatingWell Magazine, July / August 2020
Directions
Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and rinse with cold water.Meanwhile, combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt and pepper in a food processor. Pulse, scraping down the sides as necessary, until finely chopped. With the motor running, slowly drizzle in oil.Transfer the pesto to a large bowl and add the pasta, tomato and peppers. Toss to coat. Top with more basil, if desired.TipsTo make ahead: Refrigerate pesto (Step 2) for up to 1 day.Nutrition bonus: Vitamin A (25% daily value).
Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and rinse with cold water.
Meanwhile, combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt and pepper in a food processor. Pulse, scraping down the sides as necessary, until finely chopped. With the motor running, slowly drizzle in oil.
Transfer the pesto to a large bowl and add the pasta, tomato and peppers. Toss to coat. Top with more basil, if desired.
Tips
To make ahead: Refrigerate pesto (Step 2) for up to 1 day.
Nutrition bonus: Vitamin A (25% daily value).
Originally appeared: EatingWell Magazine, July / August 2020
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Nutrition Facts(per serving)417Calories22gFat47gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
