Pasta with Cilantro-Pecan Pesto and Grape Tomatoes

Rated 4.5 based on 6 customer reviews
Pasta with Cilantro-Pecan Pesto and Grape Tomatoes
Pasta with Cilantro-Pecan Pesto and Grape Tomatoes

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

To make this pesto vegan, omit the Parmesan cheese and add a little more salt to taste. For a more filling pasta, add some protein. Sliced grilled chicken, flaky broiled salmon or quickly sautéed shrimp would all be delicious. Stir in a little more pesto to coat.


You can store the extra pesto in an airtight container in the fridge for up to a week, or freeze it for up to three months. Use mixed with pasta, on sandwiches, or to dress up chicken.

Nutrition Facts

Per Serving: 874 calories; 71g fat; 48.6g carbohydrates; 18g protein; 16mg cholesterol; 480mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 874 Calories from Fat 638
% Daily Value*
Total Fat 71g 109%
Saturated Fat 10g 50%
Trans Fat 0.2g
Polyunsaturated Fat 14.8g
Monounsaturated Fat 42.4g
Cholesterol 16mg 5%
Sodium 480mg 20%
Total Carbohydrate 48.6g 16%
Dietary Fiber 8g 33%
Sugars 4.7g
Protein 18g
Vitamin A 27% Vitamin C 22%
Calcium 17% Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(6 Reviews)

How would you rate this recipe?

What others are saying

Image of Shannon Whittier

Shannon Whittier says:

I made this with spaghetti squash and my husband LOVED it. Very delicious and healthy. I also used red pepper instead of tomatoes and added a jalepenjo for a little kick.

Image of chef chris

chef chris says:

this is so good. I would make this again. pretty simple to whip up.

Image of Monica Allen

Monica Allen says:

I made a vegan pesto just for fun, not bad! I coated it really good in the sauce, and I am really pleased with the way it turned out.

Image of Anthony Cohen

Anthony Cohen says:

The cilantro pecan pesto was really different, but I liked it. I tossed in some grilled chicken, which made a good, hearty dinner.

Image of Kaylee Adams

Kaylee Adams says:

Added some large sautéed shrimp to this pasta and extra pesto too. I've been on a shrimp kick lately and it paired perfectly with this dish. Penne pasta worked well, I couldn't find the one pictured in this image.

Image of a allen

a allen says:

what