Tomato Walnut Pesto Penne

Campbell's Tomato Walnut Pesto Penne Recipe

Pesto made with toasted walnuts, garlic, basil and spinach stirred into a rich Italian sauce is tossed with penne and topped with Parmesan cheese.

At a glance

Prep

20 min.

Total

25 min.

Serves

8

Servings: 1 cup each

Cook: 5 min.

Made With

  • Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

    Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

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What You'll Need

1/4 cup walnuts, toasted
2 cloves garlic
1/2 cup loosely-packed fresh basil leaves
4 cups loosely packed baby spinach (about 1/2 of a 6-ounce package)
3 cups Prego® Heart Smart™ Ricotta Parmesan Italian Sauce
1 pound penne pasta (about 5 cups), cooked and drained
2 tablespoons Parmesan cheese (optional)

How to Make It

  • 1

    Place the walnuts and garlic into a food processor or blender. Cover and process until the mixture is finely chopped. Add the basil and spinach and process until the mixture forms a smooth paste.

  • 2

    Heat the sauce and the walnut mixture in a 2-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling.

  • 3

    Place the penne into a large bowl.  Add the sauce mixture and toss to coat. Sprinkle with the cheese, if desired.

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  • Recipe Note: If you're using a blender, reserve 1/4 cup pasta cooking liquid and add it to the walnut mixture for easier blending.
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RID#50886

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