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Bow Ties with Walnut-Herb Pesto Recipe

Bow Ties with Walnut-Herb Pesto Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 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


  • 1. Cook pasta according to package directions.
  • 2. 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.
  • 3. Drain pasta, reserving 3 tablespoons cooking water. In a large bowl, toss pasta with pesto, tomato and reserved water. Yield: 6 servings.

Nutritional Facts

1 cup equals 323 calories, 17 g fat (3 g saturated fat), 3 mg cholesterol, 252 mg sodium, 34 g carbohydrate, 6 g fiber, 10 g protein. Diabetic Exchanges: 2-1/2 fat, 2 starch.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.