Pasta with 3-Herb Pesto

A couple nights ago I made this super simple pesto pasta to serve with Mediterranean Chicken Meatballs– and it was delicious- especially paired together! 

In reality, you could definitly make this pasta dish and pair it with any protein you please- this would be awesome with seafood.  Give me the 12-ounce limit in a week and I’m counting my seafood consumption right down to the ounce.  It’s like the ham sandwich.  Those things I’m not supposed to have is all I can imagine I could ever eat.  Serious.  It is the end of the world if I miss out on my 12-ounces of seafood for that week.  Ok, not really, but I claim my dramatic over-the-top reactions to being pregnant.

Choosing the herbs to use are free for you to decide, but I really enjoyed the classic flavors of the basil, oregano, and parsley.  Last night, I actually watched Rachael Ray make pesto with Butter Lettuce.  I know.  I think I”ll be trying that out soon!

Making my own pesto sauce allowed for me to control the amount of fat (olive oil) the went into the pesto- substituting lemon juice and zest gave an extra boost of flavor.  Really delicious.  While the fat in EVOO is the ‘healthy’ fat- optimal for a pregnant woman, it is still fat, and too much is still too much. 

I took a fiber boost from whole wheat pasta- every little but helps these days- don’t you know that’s the truth!  Not to mention the fiber helps me to keep my blood sugar in check.  Protein in whole grain/whole wheat pasta allows for me to stay full and get enough for all (3) of us in the body!

Look at the greeeeeen!  It has got to be good!

Pasta with 3-Herb Pesto

Yield: 6 servings

Serving Size: 1 1/3 cups each

Adapted from Cooking Light


  • 3 cups fresh basil leaves
  • 1/2 cup fresh parsley
  • 1/4 cup fresh oregano
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons grated (pasturized) Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 lb whole wheat/whole grain gemelli pasta, cooked and drained (about 8 cups)


Place first 7 ingredients in a food processor; process until smooth With processor on, slowly pour in the oil through the food chute, mixing until blended. Toss with pasta. Fold in tomatoes and serve with additional parmesan as desired.

Nutritional Information:

Calories: 337; Fat: 4.8 g; Carbohydrate: 55.6 g; Fiber:12 g; Protein: 11 g; Sodium: 123 mg

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