Whole Wheat Fettuccini with Basil and Chard Pesto, Toasted Walnuts, and Roma Tomatoes
8 oz whole wheat fettuccini
1 cup toasted walnuts, chopped
6 roma tomatoes, diced
In a food processor, combine chard, basil, walnuts, yeast, miso, garlic, oil, lemon juice, sea salt and pepper to taste and process until smooth, adding a water to smooth out, and more if a thinner consistency is desired. Set pesto aside. Cook pasta according to package directions in a large pot of salted water, and when done cooking, reserve about 1/3 cup of pasta water, and drain pasta. Place pasta back in the pot, and combine with the pesto, walnuts, and tomatoes, along with enough water to thin out pesto to a smooth consistency on the pasta. Place on a serving plate and serve!