Ingredients
Scale
- 1 pound whole-wheat penne or rotini pasta
- 2 cups lightly packed fresh basil leaves, plus more for garnish
- ½ cup lightly packed flat-leaf parsley leaves
- ½ cup chopped walnuts, toasted
- ½ cup grated Parmesan cheese
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ¼ tablespoon ground pepper
- ½ cup extra-virgin olive oil
- 1 medium tomato, chopped
- ½ cup chopped jarred roasted red peppers, rinsed
Instructions
- Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and rinse with cold water.
- Combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt and pepper in a food processor. Pulse until finely chopped.
- With the motor running, slowly drizzle in oil.
- Transfer the pesto to a large bowl and add the pasta, tomato and peppers. Toss to coat.
- Top with more basil if desired.
Notes
- Toast walnuts for deeper flavor.
- Rinse roasted red peppers to reduce sodium.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg