Pasta with pesto recipe
Walnuts, instead of pine nuts, form the base of this creamy, pesto-like sauce. It’s so rich and delicious you’d swear it was loaded with cream. Serve over wholegrain pasta for a satisfying, high-fibre side dish that’s rich in omega-3s.
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Serves 4
Prep - 10 minutes
Cook - 10 minutes
Ingredients for pasta with pesto
250 g wholegrain penne, fusilli (spiral) or farfalle (bow tie) pasta
1 cup (125 g) walnut pieces, toasted
1–3 cloves garlic, crushed
1–3 cloves garlic, crushed
1⁄4 cup (7 g) fresh basil leaves
2 tablespoons olive oil
1⁄2 cup (125 ml) low-fat evaporated milk
1⁄4 cup (25 g) grated parmesan
Preparation for pasta with pesto
1 Cook the pasta following the packet instructions.
2 Meanwhile, finely chop the walnuts, garlic and basil in a food processor or blender. Add the oil and milk, then pulse until well blended.
3 Add the sauce to the hot pasta and toss to coat well, then sprinkle with the cheese.
Nutritional information - 2308 kilojoules, 17 g protein, 43 g carbohydrates, 9 g fibre, 35 g total fat, 5 g saturated fat, 9 mg cholesterol, 131 mg sodium
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