Whole Wheat Spaghetti with Lighter Pesto

By BClover

Serves 4
351 cal, 16g fat, 11 g protein, 44.9 carb, 8.2 g fiber


Load up on intense flavor, and pare down on calories with less oil, fewer nuts-and more basil. We served this better-for-you pesto over whole-wheat pasta. Since fresh basil is at its peak now, double up on the classic sauce.

Ingredients

• 3 cups tightly packed fresh basil leaves (2 ounces total)
• 3 tablespoons walnut pieces
• 3 tablespoons grated Parmesan cheese
• 2 garlic cloves, peeled
• 1 tablespoon fresh lemon juice
• coarse salt and ground pepper
• 3 tablespoons extra-virgin olive oil
• 8 oz whole wheat spaghetti
• fresh bail leaves, cut into chiffonade, for garnish

Details

Servings 4
Preparation time 10mins
Cooking time 15mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. Puree until a paste forms.

With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.

In a large pot of boiling water that is salted, cook spaghetti until al dente. Reserve 1/2 cup pasta water, drain pasta and return to pot.

Toss pasta with all the pesto, adding reserve pasta water a little at a time to create a thin sauce that coats spaghetti ( you may not need all the water). season with salt and pepper, serve immediately, garish with basil, if desired.