Tomato and Walnut Pesto Rotini

Tomato and Walnut Pesto Rotini Recipe
Photo: Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 341
Fat 13.6 g
Satfat 2.8 g
Monofat 5.8 g
Polyfat 4 g
Protein 13.8 g
Carbohydrate 44.3 g
Fiber 4.7 g
Cholesterol 9 mg
Iron 2.9 mg
Sodium 482 mg
Calcium 163 mg

Ingredients

3 cups loosely packed basil leaves
1/3 cup chopped walnuts, toasted
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/4 cup (1 ounce) grated fresh pecorino Romano cheese
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
5 ounces uncooked rotini (corkscrew-shaped pasta)
5 ounces uncooked multigrain rotini (corkscrew-shaped pasta)
1 cup cherry tomatoes, quartered

Preparation

1. Combine first 6 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a food processor; process until smooth, scraping sides of bowl occasionally. Gradually add oil through food chute with food processor on; process until smooth.

2. Cook pastas according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine pastas, pesto mixture, tomatoes, reserved cooking liquid, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl; toss well.

Ivy Manning,

Cooking Light

September 2009
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