|Serving Size||1 (½ of pasta and 1 tbsp pesto sauce)|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Total Carbohydrate||43 g|
|Dietary Fiber||2.5 g|
|Servings||2 (with leftover pesto sauce)|
Use as leftover pesto sauce as a spread for sandwiches, as a pizza topping, or freeze.
|Fresh basil, packed||2 cups|
|Parmesan cheese, grated||1 ounce|
|Olive oil||3 tablespoons|
- Add walnuts to a food processor or blender and pulse a few times, until chopped. Then add in the basil and garlic, and pulse 20-30 times.
- With the food processor or blender running, slowly drizzle in the olive oil.
- Scrape down the sides of the food processor, and add the Parmesan cheese and salt. Pulse until blended.
- Cook pasta according to package directions. When pasta is cooked, drain, return to pot, and mix in about 2 tablespoons of pesto sauce.
Top mixed greens with cherry tomatoes and drizzle with olive oil and vinegar.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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