Categories: Diabetic

Ingredients

• 4 cups uncooked whole wheat bow tie pasta
• 1 cup fresh arugula
• 1/2 cup packed fresh parsley sprigs
• 1/2 cup loosely packed basil leaves
• 1/4 cup grated Parmesan
• 1/2 tsp salt
• 1/8 tsp crushed red pepper flakes
• 1/4 cup chopped walnuts
• 1/3 cup olive oil
• 1 plum tomato, seeded and chopped

Directions

1. Cook pasta as directed.

2. Meanwhile, place the arugula, parsley, basil, cheese, salt and pepper flakes in a food processor; cover and pulse until chopped. Add walnuts; cover and process until blended. While processing, gradually add the oil in a steady steam.

3. Drain the pasta, reserving 3 tbsp cooking water. In a large bowl, toss pasta with pesto, tomato and reserved water.

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