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Recipe Summary

total:
20 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to boiling. Add the pasta and cook until just tender according to the package instructions.

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  • Meanwhile, in a food processor, combine the parsley, chives, walnuts, and garlic and pulse a few times to create a coarse paste. With the machine running, pour the olive oil through the feed tube until the mixture becomes a smooth puree. Add half of the Parmesan and puree until just combined. Season with pepper.

  • Drain pasta and place in a large bowl. Toss with the pesto. Sprinkle with the remaining cheese to serve.

Nutrition Facts

427 calories; fat 15g; cholesterol 6mg; saturated fat 3g; carbohydrates 59g; mono fat 8g; poly fat 4g; insoluble fiber 3g; sugars 2g; protein 14g; vitamin a 1261IU; vitamin c 18.3mg; thiamin 0.7mg; riboflavin 0.4mg; niacin equivalents 5.7mg; vitamin b6 0.2mg; folate 208.4mcg; vitamin b12 0.2mcg; sodium 113mg; potassium 281mg; calcium 117mg; iron 3.5mg.
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