Spaghetti with Spring Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
4 cups trimmed watercress (about 1 bunch) |
1 1/2 cups fresh parsley |
1 cup basil leaves |
1/2 cup pecan halves |
1/2 cup frozen green peas, thawed |
1/2 cup fat-free ricotta cheese |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/3 cup (1-inch) sliced green onions |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 garlic cloves |
1 1/2 tablespoons olive oil |
6 cups hot cooked spaghetti (about 1 pound uncooked pasta) |
Directions:
1. Place first 11 ingredients in a food processor, and process the mixture until smooth. With processor on, slowly pour oil through food chute, and process until well-blended. Combine with pasta, and toss gently to coat.
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