WALNUT AND HERB PASTA

ACTIVE 25 MIN. TOTAL 25 MIN. SERVES 4

12 oz pasta

12 oz green beans, trimmed and cut into thirds 1 cup walnuts 1 cup vegetable

broth

1/2 cup parsley

1/2 cup cilantro

1 tsp grated lemon zest plus 2 Tbsp lemon juice 1 clove garlic Kosher salt and pepper 1 Tbsp olive oil 2 peppers (red and yellow), seeded and cut into 1-in. pieces

1. Cook pasta per pkg. directions, adding green beans during last 2 min. of cooking. Reserve 1 cup pasta cooking liquid, then drain.

2. Meanwhile, in blender, puree walnuts, vegetable broth, parsley, cilantro, lemon zest and juice, garlic, and 1/4 tsp each salt and pepper until smooth.

3. Heat large skillet on medium-high. Add oil and cook peppers, tossing occasionally, until just tender, 3 to 4 min. Add drained pasta, green beans, and walnut sauce and toss, adding enough reserved pasta liquid to coat pasta.

PER SERVING 572 cal, 18 g pro, 79 g carb, 9 g fiber, 6 g sugars (0 g added sugars), 22 g fat (2.5 g sat fat), 0 mg chol, 167 mg sodium