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:
1 box Dreamfields Linguine
2 cloves garlic1 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.

Nutrition information per serving (1/6 of recipe): 664 calories; 13 g protein; 16 g digestible carbohydrates; 45 g fat; 4 mg cholesterol; 206 mg sodium; 7 g total dietary fiber.

Labels: all, american, family, indulgence, italian, linguine, Low-Digestible-Carbs, Low-Sodium, main-dish, vegetarian