Parsley Pesto with Walnuts - 10 pts

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* Exported from MasterCook *

 

Parsley Pesto with Walnuts - 10 pts

 

Recipe By :The Mediterranean Vegan Cookbook, by Donna Klein (HP

Books, 2001).

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup chopped walnuts -- toasted (see Hint)

1/4 cup extra-virgin olive oil

1 cup packed fresh flat-leaf (Italian) parsley

1/4 cup vegetable broth

6 cloves garlic -- peeled

1 tablespoon plain unseasoned bread crumbs

1/2 teaspoon coarse salt -- or to taste

16 ounces spaghettini or other thin pasta

 

 

1. In a food processor fitted with a metal blade, process walnuts,

oil, parsley, broth, garlic, bread crumbs, and salt until smooth.

2. Cook pasta in boiling water until al dente. Reserve 1/4 cup cooking

liquid, then drain pasta in colander.

3. Place pasta in a large serving bowl and add the parsley-walnut

pesto and reserved cooking liquid. Toss well to combine and serve at

once.

 

Serves 6.

 

Helpful Hints: To toast walnuts, bake in a single layer on a baking

sheet in preheated 350F for 5 minutes, stirring halfway through

baking. Or heat a skillet to medium, then add nuts and cook, stirring

constantly, until golden, 3-5 minutes. Remove from pan to cool.

 

 

This protein- and omega-3-rich pesto uses milder-flavored parsley

instead of the usual basil for a garlicky, rich, and delicious pasta

topping that will tide you over beautifully until the basil pops up in

your garden or farmer’s market.Using a food processor makes it one of

the quickest and easiest pasta delights ever.

 

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Source:

" www.care2.com "

S(Formatted by Chupa Babi in MC):

" 01.04.06 "

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Per Serving (excluding unknown items): 443 Calories; 16g Fat (33.2%

calories from fat); 13g Protein; 61g Carbohydrate; 3g Dietary Fiber;

trace Cholesterol; 246mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean

Meat; 1/2 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 3771 0 0 196 0 1405 0

 

 

 

 

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