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Bow Ties with Walnut-Herb Pesto

 Bow Ties with Walnut-Herb Pesto
I gotta have pasta in my life, at least once a week. So I developed a pasta recipe that isn't loaded with fat and extra calories. And it's done in 20 mintues! —Diane Nemitz, Ludington, Michigan
6 ServingsPrep/Total Time: 20 min.


  • 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.
Nutritional Facts: 1 cup equals 323 calories,

2 of 2

Bow Ties with Walnut-Herb Pesto (continued)

Nutritional Facts: 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.