Lake Charles Memorial Health System welcomes Daniel Seeser, MD, family medicine physician to its medical staff.
Dr. Seeser is accepting new patients at the Aster Street Clinic located at 2750 Aster Street, Lake Charles.
To make and appointment or learn more about Dr. Seeser click below: loom.ly/Cm15k1g

Walnut Pesto Pasta Salad

Ingredients
1 pound whole-wheat penne or rotini pasta
2 cups lightly packed fresh basil leaves, plus more for garnish
½ cup lightly packed flat-leaf parsley leaves
½ cup chopped walnuts, toasted
½ cup grated Parmesan cheese
1 clove garlic, grated
1 tablespoon lemon juice
1 teaspoon salt
¼ tablespoon ground pepper
½ cup extra-virgin olive oil
1 medium tomato, chopped
½ cup chopped jarred roasted red peppers, rinsed

Directions
1. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and rinse with cold water.
2. Meanwhile, combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt and pepper in a food processor. Pulse, scraping down the sides as necessary, until finely chopped. With the motor running, slowly drizzle in oil.
3. Transfer the pesto to a large bowl and add the pasta, tomato and peppers. Toss to coat. Top with more basil, if desired.

To make ahead: Refrigerate pesto (Step 2) for up to 1 day.

Total time: 30 minutes
Recipe yields: 8 servings

Nutrition Facts
Serving size: 1 cup
Calories: 417
Total fat: 22 g
Saturated fat: 3 g
Cholesterol: 4 mg
Sodium: 472 mg
Carbohydrates: 47 g
Fiber: 6 g
Sugar: 2 g
Protein: 11 g
View full recipe and nutrition facts, HERE.