How to make it

  • Finely chop basil, walnuts, and garlic in food processor.
  • Gradually add olive oil while machine is running and process until smooth.
  • Mix in 1/4 c. Parmesan cheese.
  • Transfer the pesto to a small jar. (Pesto can be prepared 3 days in advance. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
  • Bring cream to slight boil in medium saucepan. Be careful not to burn the cream.
  • Once cream begins to boil, whisk in pesto. Season sauce with remaining 1/4 c. Parmesan in large bowl.
  • Toss to coat pasta evenly and serve.
  • Serving size: 1 1/2 c.
  • Nutritional analysis (per serving):
  • 787 calories
  • 19 g protein
  • 62 g fat
  • 334 mg sodium
  • 471 mg calcium
  • Variations and suggestions:
  • Consider adding chicken or shrimp to this dish to increase protein intake.

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