Pasta with Spinach and Sun Dried Tomato Pesto
|Kamut fusilli/Any other whole grain pasta||223 Gram (1/2 Package)|
|Pecans||1⁄4 Cup (4 tbs)|
|Sun dried tomatoes||15 (Whole)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Sun dried tomatoes||5 , chopped|
|Lettuce leaves||1 Cup (16 tbs), shredded|
|Cherry tomatoes||1 Cup (16 tbs), halved|
1.Bring a large pot of lightly salted water to a boil, then add the pasta and cook until done.
2.Toast the pecans lightly (5 min at 350F).
3.Put half of the nuts in a food processor or blender, along with the whole sun-dried tomatoes, the oil, water, and pepper to taste. Puree until smooth.
4.Toss the cooked pasta with the rest of the pecans, the chopped dun-dried tomatoes, the cherry tomatoes, and the lettuce. Dress with the pesto. I hope you enjoy this sun dried tomato pesto recipe, the latest of my healthy vegan recipes.
Calories 833 Calories from Fat 360
% Daily Value*
Total Fat 41 g63.6%
Saturated Fat 4.8 g24.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 481.5 mg20.1%
Total Carbohydrates 104 g34.5%
Dietary Fiber 15.3 g61.2%
Sugars 16.1 g
Protein 20 g39%
Vitamin A 46% Vitamin C 52.2%
Calcium 6.1% Iron 14.9%
*Based on a 2000 Calorie diet