Spaghetti with Spring Pesto

Cooking Light
7 servings (serving size: 1 cup)

Ingredients

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4 cups trimmed watercress (about 1 bunch)
1 1/2 cups fresh parsley
1 cup basil leaves
1/2 cup pecan halves
1/2 cup frozen green peas, thawed
1/2 cup fat-free ricotta cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/3 cup (1-inch) sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves
1 1/2 tablespoons olive oil
6 cups hot cooked spaghetti (about 1 pound uncooked pasta)

Preparation

Place first 11 ingredients in a food processor, and process the mixture until smooth. With processor on, slowly pour oil through food chute, and process until well-blended. Combine with pasta, and toss gently to coat.

Created date

April 1998

Nutritional Information

Calories 298
Caloriesfromfat 31 %
Fat 10.3 g
Satfat 1.7 g
Monofat 5.9 g
Polyfat 1.9 g
Protein 12.2 g
Carbohydrate 40.3 g
Fiber 3.6 g
Cholesterol 5 mg
Iron 3 mg
Sodium 282 mg
Calcium 155 mg