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Creamy Pesto Pasta

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Prep time: 10min
Cook time: 10min

Basil and arugula make a spectacularly tasty pesto with a hint of herbal spiciness. Walnuts, in place of the more traditional pine nuts, provide a healthy dose of omega-3s and help support the kidneys.

Linguine noodles are ideal with their ample surface area, which takes on a festive green hue when coated with this quick pesto sauce.

Makes

4 servings

Serving size

1 serving

Ingredients

8 ounces linguine noodles

2 cups packed basil leaves

2 cups packed arugula leaves

⅓ cup walnut pieces

3 cloves of garlic

¼ cup extra-virgin olive oil

Black pepper, freshly grounded, to taste

Instructions

  1. Fill a medium stockpot halfway with water, and bring to a boil. Cook the noodles al dente, and drain.
  2. In a food processor, add the basil, arugula, walnuts, and garlic. Process until coarsely ground. With the food processor running, slowly add the olive oil, and continue to mix until creamy. Season with pepper.
  3. Toss the noodles with the pesto and serve.

Cooking Tip

You can swap in any type of pasta you have on hand for the linguine, and the same goes for the walnuts. Try using cashews, pistachios, pine nuts, or even sunflower seeds for a unique pesto all your own.

Recipe contributed by Susan Zogheib, MHS, RD, LDN

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: 1 serving

Calories

401

Fat

21 g

Saturated Fat

3 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

45 g

Sugar

2 g

Fiber

3 g

Protein

10 g

Sodium

6 mg

Calcium

63 mg

Phosphorus

112 mg

Potassium

201 mg