I can’t resist having pasta at least once a week, but I also didn’t want the fat and extra calories that come with it. So I created this healthier alternative, and now I sometimes have a second helping!
—DIANE NEMITZ LUDINGTON, MI
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
4 cups uncooked whole wheat bow tie pasta
1 cup fresh arugula
1/2 cup packed fresh parsley sprigs
1/2 cup loosely packed basil leaves
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/4 cup chopped walnuts
1/3 cup olive oil
1 plum tomato, seeded and chopped
1. Cook pasta according to the package directions.
2. Meanwhile, place the arugula, parsley, basil, cheese, salt and pepper flakes in a food processor; cover and pulse until chopped. Add the walnuts; cover and process until blended. While processing, gradually add the oil in a steady stream.
3. Drain the pasta, reserving 3 tablespoons cooking water. In a large bowl, toss pasta with pesto, tomato and reserved water.