Place basil, walnuts, garlic, oil, salt, and pepper
flakes in food processor. Process, stopping once or
twice to scrape down sides, until finely pureed.
Transfer pesto to large bowl using spatula.
Bring medium pot of lightly salted water to a boil.
Add pasta and cook according to package directions.
Drain, reserving 1/2 cup of the cooking water.
Stir 2 or 3 tablespoons of reserved water into
pesto. Add pasta and toss, adding more cooking water
if necessary for consistency. Divide pasta evenly
among 4 plates and sprinkle each serving with tomato
and cheese.
Nutritional Info Per Serving
358 cal, 15 g pro, 42 g carb, 6 g fiber, 16 g fat, 2
g sat fat, 4 mg chol, 249 mg sodium
Originally Submitted
10/6/2009
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