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Spaghetti with Spring Pesto

Yield 7 servings (serving size: 1 cup)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.