Rotini with Walnut-Basil Pesto
Makes: 8 servings
Per serving:242 kcal cal.,15 g fat(2 g sat. fat,10 g polyunsaturated fat,3 g monounsatured fat),2 mg chol.,138 mg sodium,20 g carb.,4 g fiber,3 g sugar,9 g protein.
- 4 cups packed fresh spinach leaves
- 1 cup packed fresh basil leaves
- 2/3 cup chopped toasted walnuts
- 1/2 cup finely shredded Parmesan cheese
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup walnut oil or olive oil
- 6 ounces dried multigrain rotini (2 cups)
- 6 ounces fresh green beans, trimmed and halved crosswise, or fresh asparagus, cut into 2-inch pieces (2 cups)
- Nonstick cooking spray
- 2 cups cremini mushrooms, quartered
- 1/3 cup chopped onion (1 small)
- 3/4 cup coarsely chopped toasted walnuts
Adapted from bhg.com
For pesto, in a food processor combine spinach, basil, the 2/3 cup walnuts, the cheese, garlic, salt, and pepper.
Cover and process with several on/off turns until a paste forms, stopping the machine and scraping the sides of the bowl several times.
With the machine running, gradually add oil through the feed tube.
Add water if needed to reach desired consistency.
Cook rotini according to package directions, adding the green beans for the entire cooking time.
Remove 1/3 cup of the pasta cooking water and set aside.
Drain pasta mixture; keep warm
Meanwhile, coat a large skillet with cooking spray; heat skillet over medium heat.
Add mushrooms and onion.
Cook for 5 to 8 minutes or until onion is tender and mushrooms are light brown, stirring occasionally.
Add the half of the pesto* and the reserved 1/3 cup pasta cooking water to mushroom mixture.
Stir until well combined.
Add drained pasta mixture; toss to coat.
Top with the 3/4 cup walnuts.
Serve immediately, or cover and refrigerate and serve chilled.