Tomato Walnut Pesto Penne
From:Campbell's Kitchen
Prep: 15 minutes
Cook: 5 minutes
Serves:8
Ingredients:
1/4 cup walnuts, toasted
2 cloves garlic
1/2 cup loosely-packed fresh basil leaves
4 cups loosely-packed fresh baby spinach
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
1 package (16 ounces) penne pasta, cooked and drained (about 9 cups)
2 tablespoons grated Parmesan cheese (optional)
Directions:
Place the walnuts and garlic into a food processor or blender. Cover and process until the mixture is finely chopped. Add the basil and spinach and process until the mixture forms a smooth paste.
Heat the sauce and the walnut mixture in a 2-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling.
Toss the sauce mixture with the pasta. Sprinkle with the cheese.
Tip: If you're using a blender, reserve 1/4 cup pasta water and add it to the walnut mixture to help the blending.
Nutrition Information
Calories 305, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 355mg, Total Carbohydrate 53g, Dietary Fiber 5g, Protein 11g, Vitamin A 41%DV, Vitamin C 7%DV, Calcium 8%DV, Iron 17%DV