| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | *, Pasta | 6 | Servings | |
INGREDIENTS
| 3/4 | lb | Tricolor pasta |
| 1 | c | Walnuts, toasted |
| 1/4 | c | Parmesan cheese |
| 2 | Cloves garlic | |
| 2 | T | Chopped fresh sage, or |
| 2 | t | Dried sage |
INSTRUCTIONS
Prepare pasta according to directions. Meanwhile combine remaining ingredients in a food processor. Process until finely minced. Drain past, reserving 1/4 cup cooking liquid. In a bowl combine pasta, pesto and cooking liquid. Toss to coat well. Source For Women First Magazine-April 27. 1997 Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: For Women First Magazine-April 27. 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Apr 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 117
Total Fat: 13.9g
Cholesterol: 3.7mg
Sodium: 64.3mg
Potassium: 95.2mg
Carbohydrates: 3.2g
Fiber: 1.3g
Sugar: <1g
Protein: 4.6g