Walnut Pesto with Penne Pasta

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 12

Serving size: 3/4 cup

Ingredients

1 pound Penne Pasta, Dried (Reserve 1 cup of the cooking liquid)
1 cup Chickpeas, Canned, drained, rinsed
2 cups Baby Arugula
½ cup Walnuts, toasted
½ cup Nutritional Yeast, divided
1 clove Garlic, Fresh
¼ cup Olive Oil
¾ teaspoon Lemon Zest
2 teaspoons Lemon Juice, Fresh
2 teaspoons Salt, divided
1 teaspoon Black Pepper
2 cup Tomatoes, Cherry

Preparation

1. Put noodles in boiling water with 1 tsp. salt. Cook until tender, about 10-12 minutes. Drain, reserving a
cup of pasta water. Set aside.
2. Put chickpeas, arugula, walnuts, ¼ cup nutritional yeast and garlic in food processor. Process until
smooth.
3. While food processor is running, slowly pour in olive oil. Add lemon zest and juice.
4. Add salt and pepper. Continue to process for a few more seconds.
5. Toss pasta and pesto together. If too thick, use the reserved water for consistency.
6. If desired, garnish with remaining nutritional yeast and cherry tomatoes. Adjust seasoning and add
remaining salt if needed.

Nutrition information

Calories: 316 Total Fat: 13g Saturated Fat: 2g Monounsaturated Fat: 4g Polyunsaturated Fat: 6g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 40g Fiber: 4g Total Sugar: 3g Protein: 10g Sodium: 487mg Vitamin A: 26μg Vitamin C: 14mg Calcium: 36mg Iron: 2mg Folate: 157μg