Pasta With Parsley Walnut Pesto

Ingredients

  • 2 tablespoons walnuts
  • 2 slices whole-wheat country bread, crusts trimmed
  • 1 cup packed fresh parsley leaves
  • 1 clove garlic, peeled and chopped
  • 2 tablespoons nonfat plain yogurt
  • 2 tablespoons walnut oil, or extra-virgin olive oil
  • Salt & freshly ground pepper, to taste
  • 12 ounces whole-wheat fusilli, or penne
  • 2 tablespoons freshly grated Parmesan cheese

Instructions

  1. Put a large pot of lightly salted water on to boil. Toast walnuts in a small skillet over medium heat, stirring, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
  2. Tear bread into large pieces and pulse in a food processor to form fine crumbs. Add parsley, garlic and the walnuts and pulse until finely chopped, scraping down the sides as needed. Add yogurt and oil; process until smooth. Season with salt and pepper.
  3. Cook pasta until just tender, 8 to 10 minutes, or according to package directions. Drain and place in a warmed large shallow bowl. Toss with pesto until well coated. Sprinkle with Parmesan and serve


    4. PER SERVING:
  4. 439 calories; 10 g fat ( 1 g sat , 2 g mono ); 2 mg cholesterol; 75 g carbohydrates; 0 g added sugars; 13 g protein; 9 g fiber; 246 mg sodium; 105 mg potassium.

    5. NUTRITION BONUS:
  5. Vitamin C (35% daily value), Fiber (36% dv), Vitamin A (25% dv).
    6. CARBOHYDRATE SERVINGS: 4 1/2 EXCHANGES:
  6. 5 starch, 2 fat