Linguine with Walnut-Tomato Pesto

May 9, 2012

Serves: 4
Prep: 12 min
Cook: 10 min
Total: 22 min


  • 1 c fresh basil leaves
  • 1/4 c walnut pieces
  • 2 cloves garlic
  • 6 oil-packed sun-dried tomatoes
  • 2 tbsp grated parmesan
  • 1/2 tsp salt
  • 1/4 tsp red-pepper flakes
  • 6 tbsp olive oil
  • 12 oz linguine

1. Chop basil, walnuts, and garlic in food processor. Add tomatoes, cheese, salt, and red pepper. Pulse to combine, scraping down sides. Drizzle in oil with machine running. Process to a coarse paste. Cook pasta per package directions. Add 1 cup of cooking water to processor and pulse until smooth. Toss pesto with drained pasta in warm pot.

Nutritional Facts per serving
Calories 562.9 cal
Fat 27.8 g
Saturated Fat 4.1 g
Cholesterol 2.2 mg
Sodium 346.3 mg
Carbohydrates 66.4 g
Total Sugars 3.8 g
Dietary Fiber 3.7 g
Protein 14.3 g

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