Walnut Pesto With Pasta
Walnut Pesto With Pasta. Broccoli, which is low in cholesterol and rich in vitamins, adds added nutritious value to this pesto.
Serve over whole wheat pasta or brown rice pasta for a gluten-free option.
Walnut Pesto With Pasta
Description
Using walnuts instead of the traditional pine nuts is less expensive, subtracts calories and adds fiber.
Low in cholesterol and high in vitamins, broccoli packs this pesto with extra nutritional value. Serve over whole wheat pasta, or try brown rice pasta for a gluten-free option.
Ingredients
Instructions
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Heat the oven degrees Fahrenheit. Spread the nuts on a small baking sheet and toast for 5 minutes. Cool for a few minutes.
In a food processor, combine 1/4 cup of the walnuts and the garlic; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt, and lemon juice, and pulse until just combined. With the processor running, slowly drizzle in the oil through the feed tube and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Pulse in 2 tablespoons of the cheese until well combined.
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Cook the pasta according to package directions in a large pot of salted water. Reserve 1/2 cup of the cooking liquid after draining.
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In the dry pot or a mixing bowl, toss the pasta with the pesto and some of the reserved cooking liquid. If necessary, add and season with salt to taste.
Place the pasta in individual bowls and top with the remaining 1 tablespoon of cheese. Scatter the remaining walnuts on top. Serve garnished with basil leaves.
