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Sunflower Seed Pesto Pasta
Toasted sunflower seeds replace pine nuts and produce a similar flavour but with a little more crunch (and a lot less cost). This pesto would be equally delicious served on grilled vegetables, as a spread for sandwiches or used in vinaigrettes or dressings
Loading ...April 8th, 2012
Recipe by Paula Bowman
Servings
4Prep Time
10 minutesCook Time
20 minutesIngredients
Directions
Set a large pot of salted water over high heat and bring to a boil. Cook pasta until al dente and drain, reserving ¼ cup pasta water.
Meanwhile, combine sunflower seeds and next 4 ingredients in the small bowl of a food processor or blender and pulse until it resembles coarse meal. Slowly add olive oil with motor running and process until well blended. Season to taste with salt and pepper. Toss cooked pasta and chicken with pesto and thin with reserved water, as needed. Serve with extra Parmesan cheese for garnish.
Nutrients Per Serving
760 calories, 33 g fat, 50 g protein, 68 g carbohydrates, 493 mg sodium. Excellent source of vitamin E, thiamin (B1), ribovlavin (B2), niacin (B3), vitamin B6, folate, magnesium, iron and zinc. Good source of vitamin B12.
Photography by Carlo Mendoza
Copyright © 2012 St. Joseph Media. All Rights Reserved.