Spaghetti with Spring Pesto

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7 servings (serving size: 1 cup)
Steven Petusevesky
April 1998
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 298
  • Caloriesfromfat 31%
  • Fat 10.3g
  • Satfat 1.7g
  • Monofat 5.9g
  • Polyfat 1.9g
  • Protein 12.2g
  • Carbohydrate 40.3g
  • Fiber 3.6g
  • Cholesterol 5mg
  • Iron 3mg
  • Sodium 282mg
  • Calcium 155mg

How to Make It

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.

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