I've got to have pasta at least once a week. Since I didn't want the fat and extra calories that are in so many pasta dishes, I developed this recipe. Now I can have second helpings.
- 4 cups uncooked whole wheat bow tie pasta
- 1 cup fresh arugula
- 1/2 cup packed fresh parsley sprigs
- 1/2 cup loosely packed basil leaves
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup chopped walnuts
- 1/3 cup olive oil
- 1 plum tomato, seeded and chopped
- Cook pasta according to package directions.
- Meanwhile, place the arugula, parsley, basil, cheese, salt and pepper flakes in a food processor; cover and pulse until chopped. Add walnuts; cover and process until blended. While processing, gradually add oil in a steady stream.
- Drain pasta, reserving 3 tablespoons cooking water. In a large bowl, toss pasta with pesto, tomato and reserved water. Yield: 6 servings.
Originally published as Bow Ties with Walnut-Herb Pesto in Healthy Cooking August/September 2011, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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