Spaghettini with Walnuts and Parsley Pesto

Serves 6 in 30 minutes or fewer.

Parsley pesto is a light alternative to basil or sun-dried tomato versions. When storing any homemade or prepared pesto in the fridge, pour a thin layer of olive oil on top of the sauce before closing the lid. The oil seals out the air and keeps the sauce a bright, vibrant green for weeks.

1 lb. spaghettini
1/2 cup chopped walnuts
4 cups Italian parsley leaves
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup fresh lemon juice
3 to 5 cloves garlic, minced (1 to 1 1/2 Tbs.)
1 medium-size cucumber, peeled, seeded and finely chopped

Cook pasta according to package directions; drain.

Toast walnuts in skillet over medium heat 3 to 4 minutes, or until browned and fragrant, shaking often.

Place parsley, cheese, oil, lemon juice and garlic in bowl of food processor. Pulse several times, or until parsley is finely chopped. Season to taste with salt and pepper. Transfer to serving bowl.

Add walnuts, cucumber and hot pasta to pesto. Toss to combine. Taste, and adjust seasonings if necessary. Serve immediately.

PER SERVING: 471 CAL; 15G PROT; 18G TOTAL FAT (3G SAT. FAT); 63G CARB; 6MG CHOL; 323MG SOD; 4G FIBER; 2G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Arugula Salad with Figs And Walnuts

Ingredients:
4 cups loosely packed arugula leaves
2 cups quartered fresh figs
1/2 cup crumbled feta cheese
2 tablespoons walnuts
4 teaspoons raspberry vinegar
1 tablespoon extra virgin olive oil

Method:
Combine all ingredients in a large bowl and gently toss.

Arugula Salad with Figs And Walnuts

Lentil-Walnut Spread

French bread slices go great with this flavorful spread. Alternatively, stuff it into a whole-wheat pita along with paper-thin slices of red onion and crisp romaine lettuce.

3/4 cup lentils, rinsed
1/4 cup walnut halves
1 Tbs. flaxseed oil or olive oil
1 small clove garlic, peeled
1/2 tsp. salt
1 cup finely minced arugula, spinach or watercress leaves
3 Tbs. vegetable broth
1/4 tsp. ground cumin
1/8 tsp. ground coriander

Directions:
In small saucepan, combine lentils and 1 1/2 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35 to 40 minutes. Drain well. Transfer to small bowl.

In small food processor or blender, process walnuts and oil to smooth paste. With rubber spatula, scrape mixture into bowl with lentils. Mash to paste with fork.

On cutting board, cut garlic in half; sprinkle with 1/4 teaspoon salt. With flat side of knife, mash together. Add to lentil-walnut mixture along with arugula, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days. Makes 2 1/2 cups -- Dairy-free

Vegetarian Times: Lentil-Walnut Spread 01/01/2000 p43

Eggplant and Walnut Dip with Toasted Pita Triangles

Ingredients:
1 pound eggplant
1/2 cup chopped walnuts
1/3 cup golden raisins, chopped
1 1/2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 large clove garlic, minced
1 teaspoon canola oil
salt and pepper to taste
5 (6-inch) fat- free, whole- wheat pita breads
5 tablespoons freshly grated Parmesan cheese

Directions:
Preheat oven to 425 degrees. Pierce eggplant with tines of a fork and wrap tightly in foil. Place eggplant on baking sheet and roast for 1 hour. Cool slightly. Halve eggplant lengthwise and scoop out pulp into a medium bowl. Set aside and reserve.

Meanwhile, heat walnuts in a dry skillet over medium bowl. Set aside and reserve. Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil. Season with salt and pepper. Cover and chill slightly.

Preheat broiler. sprinkle pitas with cheese, dividing equally. Broil for 2 minutes or until cheese melts and pitas are lightly toasted. Cut each pita into 6 wedges and serve with dip.

Servings: 24 | Cooking Time: Over one hour
Author: Walnut Marketing Board