Whole-Wheat Pesto Pasta With Breadcrumbs
"This is a wholesome, delicious, and completely satisfying pasta which is impressive but quickly made."
- Ready In:
- 19mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 lb whole wheat penne or 1 lb fusilli
- 1⁄3 pine nuts or 1/3 walnut pieces
- 2 cups basil leaves, packed
- 1⁄2 cup extra virgin olive oil
- 2 garlic cloves
- 1⁄2 teaspoon salt
- 1 dash black pepper
- 1⁄2 cup breadcrumbs, seasoned
directions
- In a small saucepan over medium heat, toast the pine nuts or walnuts about 5-10 minutes, until the nuts become fragrant. Be careful and stir the nuts often, as they can burn quickly.
- In the bowl of a food processer, pulse nuts, basil, garlic, salt, pepper, and 1/4 cup olive oil until the basil is very finely chopped but not a fine paste. Scrape into a small bowl and add remaining 1/4 cup olive oil.
- In a pot over high heat, bring four quarts water to a rolling boil. Add pasta and return to a boil.
- Cook according to package directions (about eleven minutes) until pasta is al dente.
- Drain in a collander.
- Return to pot and turn off heat.
- Stir in pesto.
- Toss with breadcrumbs.
- Serve.
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RECIPE SUBMITTED BY
I'm a college student from California, currently studying at a small New York liberal arts school. I'm a vegetarian, which has, surprisingly, opened up the culinary world for me. My favorite cookbooks are probably huge, all-encompassing tomes like Veganomicon and How to Cook Everything Vegetarian.
