• 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
    1. 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.
    2. With the food processor or blender running, slowly drizzle in the olive oil.
    3. Scrape down the sides of the food processor, and add the Parmesan cheese and salt. Pulse until blended.
    4. Cook pasta according to package directions. When pasta is cooked, drain, return to pot, and mix in about 2 tablespoons of pesto sauce.

    Exchanges2.5 starches; 1 fat

    Side Suggestions: Cherry Tomato and Mixed Green SaladTop mixed greens with cherry tomatoes and drizzle with olive oil and vinegar.

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