Broken Lasagna with Walnut Pesto

Name: Broken Lasagna with Walnut Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters lightly packed basil leaves; 1 large garlic clove, thinly sliced; 6 servings Sautéed mushrooms, for serving; 59 milliliters extra-virgin olive oil; 177 milliliters freshly grated Parmigiano- Reggiano cheese; 6 servings Salt and freshly ground pepper; 113 grams cup walnut halves; 170 grams watercress, arugula or other bitter greens, thick stems discarded and leaves coarsely chopped; 454 grams whole wheat lasagna noodles, broken into 1-inch pieces

You can never have too many main course recipes, so give Broken Lasagna with Walnut Pesto a try. One serving contains 521 calories, 19g of protein, and 26g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of lightly basil leaves, walnut halves, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 30 minutes. 1 person found this recipe to be yummy and satisfying.

Instructions

Preheat the oven to 35

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Oven

Bring a large pot of salted water to a boil.

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Water

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Pot

Spread the walnuts on a baking sheet and toast for 8 to 10 minutes, until they are fragrant and lightly browned.

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Walnuts

Spread

Toast

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Baking Sheet

Let cool completely. Coarsely chop half of the walnuts and set the remaining toasted walnuts aside.

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Walnuts

In a food processor, pulse the remaining walnuts with the basil and garlic until the walnuts are finely chopped. With the machine on, add the olive oil in a thin stream and process until the pesto is almost smooth.

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Olive Oil