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Ingredients

Directions

  • In a food processor, combine basil, 1/4 cup of the walnuts, the garlic and lemon juice. While processing, slowly stream in olive oil until smooth. Transfer mixture to a bowl and stir in Pecorino Romano, salt and pepper. Set aside.

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  • Using a vegetable peeler, create long strips of carrots and zucchini. Chop remaining 1/4 cup walnuts. Set aside.

  • Bring a pot of salted water to a boil. Add farfalle and cook 9 minutes. Drain and rinse under cold water until cool. Stir in pesto, carrot and zucchini strips, and remaining walnuts.

Nutrition Facts

478 calories; 28 g total fat; 10 mg cholesterol; 401 mg sodium. 48 g carbohydrates; 15 g protein;

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