Pesto Pasta with Asparagus, Sun-Dried Tomatoes and Arugula
Ingredients
The pasta
-
14.5
oz
whole wheat pasta
-
1
tbsp
Extra Virgin Olive Oil
-
2
oz
sundried tomatoes, julienne cut
-
2
cups
asparagus, snapped into 2” pieces
-
½
cup
pesto sauce
-
3
cups
arugula
-
1
oz
Parmesan cheese, freshly grated
The pesto sauce
-
2
cups
packed fresh basil leaves
-
¼
cup
pine nuts
-
3
cloves
garlic, minced
-
⅓
cup
extra virgin olive oil
-
1
tbsp
lemon juice
-
1
tbsp
water
-
¼
tsp
nutmeg
-
to taste
salt & pepper
Instructions
- Toast the pine nuts in a dry skillet until slightly browned.
- Combine all pesto ingredients in a food processor and blend until smooth.
- Cook the pasta according to package directions and drain.
- In a skillet, heat olive oil and cook asparagus for 2 minutes, then add sun-dried tomatoes and cook for an additional 5 minutes.
- In a large bowl, combine pasta, asparagus, sun-dried tomatoes, pesto, and arugula, mixing well.
- Serve topped with freshly grated Parmesan cheese.
Nutrition Facts (estimated)
Servings
8 (1-½ cup)
Calories
303
Total fat
11g
Total carbohydrates
39g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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