Bow Ties with Walnut-Herb Pesto Recipe

4.5 2 4
Bow Ties with Walnut-Herb Pesto Recipe
Bow Ties with Walnut-Herb Pesto Recipe photo by Taste of Home
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Bow Ties with Walnut-Herb Pesto Recipe

Read Reviews
4.5 2 4
Publisher Photo
I can't resist having pasta at least once a week, but I also didn't want the fat and extra calories that come with. I created this dish, and now I sometimes can even have second helpings! —Diane Nemitz, Ludington, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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.
Originally published as Bow Ties with Walnut-Herb Pesto in Healthy Cooking August/September 2011, p51

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HomeChefColleen User ID: 7305751 254000
Reviewed Sep. 12, 2016

"Love this recipe! So fresh and full of flavour! The ratio of ingredients is just perfect! Thank you!"

MY REVIEW
Julie23 User ID: 5791266 186123
Reviewed Sep. 7, 2011

"I thought this was very good!! I don't have a food processor but I have a mini one called "Oscar" and it worked just perfectly for this recipe. You could add meat or shrimp to this if you want more protein. It was easy and fun to make!!"

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