Arugula Pesto Pasta
Ingredients
The pasta
The pesto
-
5
ounces
baby arugula, washed
-
6
cloves
garlic, peeled
-
1
cup
toasted pine nuts, divided
-
½
cup
grated Parmesan, plus extra for serving
-
juice of ½
lemon
lemon
-
⅔
cup
extra-virgin olive oil
Instructions
- 1. Cook the pasta in salted boiling water until al dente, following package instructions.
- 2. In a food processor, combine arugula, garlic, ⅔ cup of pine nuts, Parmesan, and lemon juice, and pulse until mixed.
- 3. Slowly drizzle in olive oil while pulsing until the pesto is well combined.
- 4. Drain the pasta and immediately toss it with the pesto and remaining pine nuts.
- 5. Serve immediately, topped with extra Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
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