Artichoke Pesto Pasta Salad

10 35 592
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 6
Artichoke Pesto Pasta Salad
Health Rating
Gluten Free

Ingredients


454 gm Pasta, gluten free, dry (fusilli, orecchiette or seashells or farfalle-shaped pasta))
1 can (13.5 oz) Artichoke hearts, canned (drained, can also use marinated or frozen and thawed)
1 cup Parsley, Italian, fresh
3/4 cup Walnuts
1 clove(s) Garlic
1 tbsp Lemon juice
1 tsp Sea salt
1 tsp Black pepper (freshly ground)
1/2 cup Extra virgin olive oil
1/2 cup Water, filtered

Instructions


1. Bring a large pot of water with a pinch of salt in it to a boil.

2. Add pasta shells and cook according to package directions.

3. Drain, rinse with cold water, and return to pot.

4. In a food processor, pulse artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, oil, and water until combined. Do not over process; leave a bit of texture to the sauce.

5. Toss pasta with sauce and season to taste.

6. This pasta is made just before serving. After 24 hours, it will still taste great. You can also serve it as a hot pasta dish, if desired.

 


Nutrition Facts

Per Portion

Calories 592
Calories from fat 271
Calories from saturated fat 34
Total Fat 30 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.1 g
Monounsaturated Fat 14.5 g
Cholesterol 45 mg
Sodium 979 mg
Potassium 361 mg
Total Carbohydrate 66 g
Dietary Fiber 10.7 g
Sugars 2.5 g
Protein 14.4 g

Dietary servings

Per Portion


Grain 2.8
Meat Alternative 0.5
Vegetables 0.9

Energy sources


Pygal45%466.47042158487227180.069203271946646%302.01849867590596235.2361522916931410%353.6192466461839111.30938910197245%46%10%CarbohydratesFatProtein
Salad
Side