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March 10, 2014

Pasta with Parsley-Walnut Pesto

The Essential EatingWell Cookbook

  • Adding fresh breadcrumbs to the pesto creates a version of this classic sauce with much less oil. Meredith Lee/For The HSUS

Serves 4

2 tablespoons walnuts
2 slices whole-wheat country bread, crusts trimmed off
1 cup packed fresh parsley leaves
1 clove garlic, peeled and chopped
2 tablespoons nonfat plain soy yogurt
2 tablespoons walnut or extra-virgin olive oil
Salt and freshly ground pepper, to taste
12 ounces whole wheat fusilli or penne pasta
2 tablespoons faux parmesan

Put a large pot of lightly salted water on to boil. Toast the walnuts in a small skillet over medium heat, stirring, until fragrant (3 to 4 minutes). Transfer the walnuts to a plate to cool.

Tear the bread into large pieces and pulse in a food processor to form fine crumbs. Add the parsley, garlic and the walnuts; pulse until finely chopped, scraping down the sides as needed.

Add the yogurt and oil; process until smooth. Season with salt and pepper.

Cook the pasta until it's just tender (8 to 10 minutes) or according to package directions. Drain the pasta and place it into a warmed large, shallow bowl.

Toss the pasta with the pesto until it's well coated, sprinkle with faux parmesan, and serve.

(Recipe adapted from "The Essential EatingWell Cookbook.")

Nutrition

All figures are per serving (assumes 4 servings).

Calories: 439
Fat: 10 g 
Carbs: 75 g
Fiber: 9 g
Protein: 13 g
Sodium: 246 mg

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