Farfalle with Zucchini and Parsley-Almond Pesto

30 mins (prep 30)
11 ingredients
4 servings
Melissa Rubel Jacobson combines roasted almonds, parsley, and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.

Categories:  italian-pasta-dishes , zucchini , pesto-sauce , pasta-sauce , sauces , vegetables , vegetarian , pasta , italian-salads , italian-cuisine , vegetarian-pasta , european-cuisine ,
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Serving Size (230.29 g)
Servings 4
Amount per Serving
Calories 158.08 Calories from Fat 53.37
% Daily Value *
Total Fat 5.93g 36.52%
Saturated Fat 1.03g 20.61%
Trans Fat 0.0g %
Cholesterol 12.47mg 16.63%
Sodium 245.11mg 40.85%
Total Carbohydrate 20.33g 27.11%
Dietary Fiber 3.08 g 49.24%
Sugars 1.6 g %
Protein 9.36g 74.86%
Vitamin A 555.73IU% Vitamin C 38.9mg%
Calcium 58.08mg% Iron 1.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
roasted almonds, flat-leaf parsley leaves, plus, freshly grated parmigiano-reggiano cheese, kosher salt and freshly ground pepper, crushed red pepper