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Photo: Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Photo: Randy Mayor; Styling: Leigh Ann Ross

Tomato and Walnut Pesto Rotini

Cooking Light SEPTEMBER 2009

  • Yield: 5 servings (serving size: 1 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 341
  • Fat: 13.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 4g
  • Protein: 13.8g
  • Carbohydrate: 44.3g
  • Fiber: 4.7g
  • Cholesterol: 9mg
  • Iron: 2.9mg
  • Sodium: 482mg
  • Calcium: 163mg