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Times:

Prep
25 min
Inactive Prep
--
Cook
5 min
Total:
30 min
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Ingredients

  • 2 tablespoons walnuts
  • 2 slices whole-wheat country bread, crusts trimmed
  • 1 cup packed fresh parsley leaves
  • 1 clove garlic, peeled and chopped
  • 2 tablespoons nonfat plain yogurt
  • 2 tablespoons walnut oil or extra-virgin olive oil
  • Salt & freshly ground pepper to taste
  • 12 ounces whole-wheat fusilli or penne
  • 2 tablespoons freshly grated Parmesan cheese

Directions

Put a large pot of lightly salted water on to boil. Toast walnuts in a small skillet over medium heat, stirring, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.

Tear bread into large pieces and pulse in a food processor to form fine crumbs. Add parsley, garlic and the walnuts and pulse until finely chopped, scraping down the sides as needed. Add yogurt and oil; process until smooth. Season with salt and pepper.

Cook pasta until just tender, 8 to 10 minutes, or according to package directions. Drain and place in a warmed large shallow bowl. Toss with pesto until well coated. Sprinkle with Parmesan and serve.

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Nutrition Facts

Nutritional Analysis
Per serving
 
Calories
439
 
Carbohydrate Servings
4 1/2
 
Carbohydrates
75 g
 
Protein
13 g
 
Fat
10 g
 
Saturated Fat
1 g
 
Cholesterol
2 g
 
Monounsaturated Fat
2 g
 
Dietary Fiber
9 g
 
Sodium
246 mg
 
Potassium
105 mg
 
Nutrition Bonus
Vitamin C (35% daily value), Fiber (36% dv), Vitamin A (25% dv).