Tomato and Walnut Pesto Rotini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
3 cups loosely packed basil leaves |
1/3 cup chopped walnuts, toasted |
1/4 cup (1 ounce) grated fresh parmigiano-reggiano cheese |
1/4 cup (1 ounce) grated fresh pecorino romano cheese |
2 tablespoons fresh lemon juice |
2 teaspoons minced garlic |
3/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
2 tablespoons extra-virgin olive oil |
5 ounces uncooked rotini (corkscrew-shaped pasta) |
5 ounces uncooked multigrain rotini (corkscrew-shaped pasta) |
1 cup cherry tomatoes, quartered |
Directions:
1. Combine first 6 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a food processor; process until smooth, scraping sides of bowl occasionally. Gradually add oil through food chute with food processor on; process until smooth.
2. Cook pastas according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine pastas, pesto mixture, tomatoes, reserved cooking liquid, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl; toss well.
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