Grammy's Kitchen · Pesto Pasta · Walnut Pesto Pasta Salad
One of 155 pesto pasta recipes we measured
from www.eatingwell.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 4 cooks on www.eatingwell.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound whole-wheat penne or rotini pasta |
| 200 g | 2 cups lightly packed fresh basil leaves, plus more for garnish |
| 50 g | 0.5 cup lightly packed flat-leaf parsley leaves |
| 58 g | 0.5 cup chopped walnuts, toasted |
| 50 g | 0.5 cup grated Parmesan cheese |
| 3 g | 1 clove garlic, grated |
| 15 g | 1 tablespoon lemon juice |
| 6 g | 1 teaspoon salt |
| 2 g | 0.25 tablespoon ground pepper |
| 108 g | 0.5 cup extra-virgin olive oil |
| 1 medium tomato, chopped | |
| 0.5 cup chopped jarred roasted red peppers, rinsed |
Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this last night...so awesome. I didn’t have any red peppers but it was great without. Look forward to making it with the peppers. Easy! I made it while high.” — a cook, 5★
“So good. I did not feel like adding the jarred peppers though, maybe on the next bowl :)” — a cook, 5★