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Tomato Walnut Pesto Penne

Tomato Walnut Pesto Penne

4 1

Pesto made with toasted walnuts, garlic, basil and spinach stirred into a rich Italian sauce is tossed with penne and topped with Parmesan cheese.

serves 8 (about 1 cup each)


cost per recipe: $4.96

The price is determined by the national average.

  • 1/4

    cup walnuts, toasted

  • 2

    cloves garlic

  • 1/2

    cup loosely-packed fresh basil leaves

  • 4

    cups loosely packed baby spinach(about 1/2 of a 6-ounce package)

  • 3

    cups Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

  • 1

    pound penne pasta(about 5 cups), cooked and drained

  • 2

    tablespoons Parmesan cheese(optional)

view nutrition info

How to Make It

Step 1

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.

Step 2

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.

Step 3

Place the penne into a large bowl.  Add the sauce mixture and toss to coat. Sprinkle with the cheese, if desired.

Recipe Tips

  • Recipe Note: If you're using a blender, reserve 1/4 cup pasta cooking liquid and add it to the walnut mixture for easier blending.

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Made With
Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

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Ratings & Reviews

  • Leigh R.

    July 22, 2013

    Good vegetarian dish

    I am personally impressed with myself-this was my first ever 'pesto' to make, and it turned out very flavorful. I think that when I make this again, I will add some grilled chicken on top, but this is really a great option if you don't want to eat meat. To make it easier on myself (I didn't have a food processor), I bought finely chopped walnuts, basil paste (which had been made from fresh basil, and I used frozen chopped spinach. It worked beautifully!

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