Recipe: Whole Wheat Pasta with Pesto and Parmesan

Enjoy a healthy and delicious mixture of whole grains and monounsaturated fats!


  1. 1 cup (uncooked) whole wheat pasta
  2. 1/2 cup parmesan cheese
  3. 1/4 cup slivered almonds
  4. 1/2 cup olive oil
  5. 1/4 cup asiago cheese
  6. 1 and 1/2 cups fresh basil leaves
  7. 1/2 cup pine nuts
  8. 3 cloves of garlic, peeled


  1. Fill a medium-sized pot two-thirds full with water. Turn the knob on the stove to high, and bring the water to a boil. Covering the pot will allow the water to reach boiling point more quickly.
  2. Add pasta to boiling water. Immediately lower the burner setting to medium. You should discard the pot-cover now, if you have been using one. 
  3. Set a timer for eight to ten minutes, stirring the pasta every two.
  4. Put basil leaves, pine nuts, asiago cheese, olive oil, and garlic in a food processor. Blend until smooth, which depending on your food processor should take 20-50 seconds. If the processor is strained, add a tablespoon more of oil. 
  5. Once the pasta has finished cooking, strain it and transfer it to a bowl.
  6.  Take 1/4 cup of the pesto you made in the fourth step and put it on the pasta. Toss so that the pesto is distributed evenly. Place the remaining pesto in a Tupperware and refrigerate it for a later date.
  7. Add parmesan and mix.
  8. Garnish with slivered almonds, stirring as you do. 
  9. If you are not on a low sodium diet, sprinkle on salt and pepper to taste. 

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