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Tomato and Walnut Pesto Rotini

Photo: Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 5 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  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.