Rating: 3.5 stars
2 Ratings
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  • 2 star values: 1
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  • 5 star values: 1

Essentially a pesto made with walnuts instead of pine nuts, this hearty sauce is a specialty in the Tuscan countryside. Thickening the sauce with milk-soaked bread cuts down on both olive oil and cheese. The sauce will darken quickly, so process the pesto just before serving.

Michol Negrin
Recipe by Cooking Light May 2004

Gallery

Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim crusts from bread. Place bread in a shallow dish; pour milk over bread. Let stand 5 minutes. Place bread mixture in a food processor; add basil and next 6 ingredients (basil through garlic). Set aside without processing.

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  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Place pasta in a large bowl. Add reserved cooking liquid to basil mixture in food processor, and process until smooth. Add the pesto to pasta; toss well to coat. Sprinkle with parsley, if desired. Serve immediately.

Nutrition Facts

378 calories; calories from fat 23%; fat 9.6g; saturated fat 1.5g; mono fat 2.6g; poly fat 4.3g; protein 13.6g; carbohydrates 61.1g; fiber 3.7g; cholesterol 3mg; iron 3.3mg; sodium 365mg; calcium 95mg.
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