Linguine with Walnut Pesto Sauce
(Salsa di Noci)

Serves 6
By Chef Antonio Cecconi

A classic pasta dish with a twist... walnuts. This recipe is easy yet sophisticated. Serve with a light lemon vinaigrette summer salad or enjoy alone.

Ingredients:

16 ounces Dreamfields Linguine (one box) 2 cloves garlic 1 cup olive oil 1/2 cup walnuts 1/4 cup grated Parmesan cheese 1/2 cup fresh chopped parsley 1/2 cup fresh chopped basil 1 teaspoon black pepper 1 teaspoon salt

Directions:

1. Prepare pasta according to package directions; drain well.
2. Remove and discard woody parsley and basil stems.
3. Place all of the sauce ingredients in food processor or blender. Cover and process on medium speed about 3 minutes or until smooth, stopping blender occasionally to scrape sides.
4. Transfer pasta and sauce into a large bowl and toss until evenly coated.

Nutritionals per serving:
DIGESTIBLE CARBOHYDRATES: 16 g
CALORIES: 664
TOTAL FAT: 45 g
PROTEIN: 13 g
CHOLESTEROL: 4 mg
SODIUM: 206 mg
FIBER: 7 g