Fall recipes: Pasta with basil-walnut pesto

  Pasta with Basil-Walnut Pesto

---

Related Articles

• Warm Potato Salad with Bacon & Spinach
  

• Portobello Philly Cheese Steak Sandwich
  

• Healthy Chicken Parmigiana
  

• Gnocchi with Zucchini Ribbons

The start of fall brings on cooler weather, warmer clothing, and more indoor activities, which in turn can sabotage your diet. Visions of sunbathing by the pool are replaced by sitting in front of the fireplace. It isn’t coincidental that we crave comfort food when the weather turns. To keep from sabotaging your diet with traditional high calorie comfort foods, choose healthy options made from whole-grains when craving that extra slice of pie.

Comfort foods are notoriously high in calories and saturated fat, but this dish will help you make a better choice while keeping the traditional flavors intact. The flavors of the cherry tomatoes and pesto combine beautifully with the farfalle pasta in a light and simple pasta dish that works for family or casual entertaining. This pesto is so simple-just basil, walnuts, garlic, cheese and olive oil. The walnuts are a great mix in for their added crunch and texture. 

Pasta with Basil-Walnut Pesto
4 servings, 1 1/2 cups each

Basil-Walnut Pesto
Makes about 1 cup
Ingredients:
• 2 cups packed fresh basil leaves, (2-3 bunches)
• 1/4 cup walnut pieces, toasted
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons water
• 1 large clove garlic, minced
• 1/2 teaspoon salt and freshly ground pepper

Directions:
Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency.

Pasta with Basil-Walnut Pesto
Ingredients:

• 8 ounces whole-wheat farfalle pasta
• ¼ cup prepared pesto
• 2 teaspoons extra-virgin olive oil
• Salt and Freshly ground pepper, to taste
• 1 teaspoon red pepper flakes
• 1 cup cherry tomatoes, halved

Directions:
Bring a large pot of water to a boil. Add farfalle and cook until al dente. Reserving 1/4 cup of the cooking water, drain the pasta and return to the pot. Heat oil and red pepper flakes in a large skillet over medium heat. Add cherry tomatoes and cook until it starts to break down, about 3 minutes. Season with salt and pepper. Add tomatoes to pasta and stir in pesto. Cover to keep warm.

 For e-mail alerts for new articles from the Los Angeles Easy Meals Examiner, click on the Subscribe button above. Get updates and daily recipes from @LAEasyMeals on Twitter.