Best 2 Walnut Basil Pesto Pastaflat Belly Diet Recipes

Unleash your taste buds on a culinary journey with our delectable Walnut Basil Pesto Pasta, a symphony of flavors that will tantalize your senses. This dish, a cornerstone of the Flat Belly Diet, embodies the essence of healthy eating, combining the richness of walnuts, the aromatic freshness of basil, and the hearty goodness of whole wheat pasta. Embark on a culinary adventure as we guide you through the steps to create this mouthwatering masterpiece, along with two additional pesto variations: Arugula Pesto Pasta and Spinach Pesto Pasta. Get ready to tantalize your taste buds and embark on a journey of culinary delight!

Here are our top 2 tried and tested recipes!

WALNUT-BASIL PESTO PASTA(FLAT BELLY DIET RECIPE)

Walnut-Basil Pesto Pasta(Flat Belly Diet Recipe) image

Don't feel guilty about eating this Flat Belly Diet angel hair pasta dish -- it's healthy and delicious!TIME: 19 MINUTES SERVINGS: 4 From Prevention. Posted for safe keeping

Provided by Heartsong

Categories < 15 Mins

Time 9m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups sweet basil (packed)
1/2 cup walnuts
1 garlic clove
1 tablespoon extra virgin olive oil (MUFA)
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
0.5 (8 ounce) package angel hair pasta, multigrain
1/4 cup tomatoes, chopped
1/4 cup parmesan cheese, grated

Steps:

Place basil, walnuts, garlic, oil, salt, and pepper flakes in food processor. Process, stopping once or twice to scrape down sides, until finely pureed. Transfer pesto to large bowl using spatula.
Bring medium pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.
Stir 2 or 3 tablespoons of reserved water into pesto. Add pasta and toss, adding more cooking water if necessary for consistency. Divide pasta evenly among 4 plates and sprinkle each serving with tomato and cheese.
Nutritional Info Per Serving.
358 cal, 15 g pro, 42 g carb, 6 g fiber, 16 g fat, 2 g sat fat, 4 mg chol, 249 mg sodium.

Nutrition Facts : Calories 265, Fat 15.2, SaturatedFat 2.5, Cholesterol 5.5, Sodium 243.9, Carbohydrate 24.8, Fiber 2.6, Sugar 1.3, Protein 8.8

BASIL, PARSLEY & WALNUT PESTO

Basil, Parsley & Walnut Pesto image

This distinctively flavored pesto is a superb dressing for maccheroni alla chitarra (page 236), spaghetti, or linguine, or a short dry pasta such as gemelli, lumache, or rigatoni. It's a great condiment, too: put a spoonful on fish or chicken hot off the grill for a real treat. Make extra pesto when basil and parsley are plentiful, in summer, and freeze it in small containers to use through the winter.

Yield makes about 1 1/2 cups, enough for a pound of maccheroni alla chitarra or other pasta

Number Of Ingredients 8

Ingredients

1 1/2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh Italian parsley leaves
4 plump garlic cloves, peeled
2 cups walnut halves or pieces, toasted
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil, plus a bit more for storing
1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor), plus more for passing
A food processor

Steps:

If you're using the pesto right away to dress maccheroni alla chitarra (or other pasta), heat a large pot of salted water to a boil before processing the sauce.
To make the pesto: Heap the basil, parsley, garlic, walnuts, and salt into the food processor. Pulse several times, to chop everything together coarsely, then, with the machine running, pour in the 1/2 cup olive oil in a slow, steady stream. Stop and scrape down the sides of the work bowl, and process to a uniformly fine bright-green pesto.
Put all the pesto into a large, deep bowl, big enough to toss all the pasta in. Meanwhile, start cooking the maccheroni or other pasta. Shortly before it is done, ladle 1/2 cup or so of the boiling pasta water into the bowl, and stir to warm and loosen the pesto-use only as much water as needed to bring the pesto to tossing consistency.
When the maccheroni is perfectly al dente, lift it from the pot with tongs and a spider, drain it for an instant, then drop it into the bowl. Toss the pasta and sauce together thoroughly. Sprinkle a cup or so of grated cheese over it, then toss again. Serve immediately in warm bowls, with more cheese at the table.
To store and use the pesto later: Scrape it from the food processor into a small jar or container. Smooth the top surface, and cover it with a thin layer of olive oil or a piece of plastic wrap to prevent discoloration. Refrigerate for a week, or freeze for several months; warm to room temperature before using.

Tips:

For the best flavor, use fresh basil and walnuts. If you don't have fresh basil, you can use dried basil, but be sure to use half the amount.
Don't overcook the pasta. Cook it until it is al dente, or slightly firm to the bite.
Add the pesto to the pasta immediately after it is cooked. This will help to prevent the pesto from separating.
Serve the pasta with grated Parmesan cheese and a sprinkle of red pepper flakes.
If you have any leftover pesto, it can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Conclusion:

This walnut basil pesto pasta is a delicious and easy-to-make meal that is perfect for busy weeknights. It is also a great way to use up fresh basil from your garden. The pesto is flavorful and creamy, and the walnuts add a nice crunch. Serve this pasta with a side of grilled chicken or fish for a complete meal.

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