1/3
cup refrigerated pesto with sun-dried tomatoes (from 7-ounce container)
1/4
cup chopped walnuts, toasted
2
tablespoons shredded Parmesan cheese
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Steps
1
Cook and drain pasta as directed on package; keep warm.
2
Mix Alfredo sauce and pesto in same saucepan. Heat over medium heat, stirring occasionally, until hot.
3
Serve sauce over mostaccioli. Sprinkle with walnuts and cheese.
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Spread remaining pesto on toasted slices of French bread, then sprinkle with freshly shredded Parmesan cheese. Just before serving, heat in the oven to melt the cheese.
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Nutrition Facts
Serving Size:1 Serving
Calories
615
Calories from Fat
350
Total Fat
39g
Saturated Fat
18g
Cholesterol
75mg
Sodium
520mg
Total Carbohydrate
51g
Dietary Fiber
2g
Protein
17g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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