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Bow Ties with Walnut-Herb Pesto

Total Time

Prep/Total Time: 20 min.


6 servings

I can't resist having pasta at least once a week, but I also didn't want the fat and extra calories that come with. I created this dish, and now I sometimes can even have second helpings! —Diane Nemitz, Ludington, Michigan
Bow Ties with Walnut-Herb Pesto Recipe photo by Taste of Home


  • 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 cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup chopped walnuts
  • 1/3 cup olive oil
  • 1 plum tomato, seeded and chopped


  1. Cook pasta according to package directions.
  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 oil in a steady stream.
  3. Drain pasta, reserving 3 tablespoons cooking water. In a large bowl, toss pasta with pesto, tomato and reserved water.

Nutrition Facts

1 cup: 323 calories, 17g fat (3g saturated fat), 3mg cholesterol, 252mg sodium, 34g carbohydrate (1g sugars, 6g fiber), 10g protein. Diabetic Exchanges: 2-1/2 fat, 2 starch.

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