Pasta With Parsley-Walnut Pesto Recipe
Recipe By EatingWell
Remaking this classic high-calorie, high-fat pasta sauce was a great success. By adding fresh breadcrumbs to the pesto, we were able to use much less oil. The pesto still coats the pasta nicely and its herbal flavor remains intense and vibrant. Parsley is more than just a garnish--it's a rich source of carotenoids and vitamin c.
4.8
20 Rating -
Rate
Vegdiet
4hr 20minstotal
4hr 20m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pasta With Parsley-Walnut Pesto Recipe
- 1/2 tablespoon Walnuts
- 1/2 Slices whole wheat country bread, crusts trimmed
- 1/4 cup Packed fresh parsley leaves
- 1/4 Clove garlic, peeled and chopped
- 1/2 tablespoon Nonfat plain yogurt
- 1/2 tablespoon Walnut oil, or extra virgin olive oil
- As required Salt and freshly ground pepper, to taste
- 3 ounce Whole wheat fusilli, or penne
Nutrition
value
value
440
calories per serving
12 g Fat12 g Protein69 g Carbs4 g FiberOther
Current Totals
- Fat12g
- Protein12g
- Carbs69g
- Fiber4g
MacroNutrients
- Carbs69g
- Protein12g
- Fiber4g
Fats
- Fat12g
Vitamins & Minerals
- Calcium141mg
- Iron4mg
- Vitamin A1019mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B993mcg
- Vitamin B120mcg
- Vitamin C50mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium60mg
- Manganese1mg
- Phosphorus154mg
- Selenium5mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell