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5
from 1 vote
Arugula Pesto Pasta
Adapted from Williams Sonoma
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Entree
Cuisine:
Italian
Servings:
8
servings
Calories:
421
kcal
Author:
Dan from Platter Talk
Ingredients
1
lb.
pasta
2
cloves
garlic
1/4
cup
pine nuts
toasted
3
cups
packed arugula
3/4
cup
extra-virgin olive oil
juice from 1/2 fresh lemon
Kosher salt and pepper to taste
Instructions
Using food processor, combine garlic and pine nuts and pulse-process until ground.
Add arugula and Parmesan cheese, process while gradually adding olive oil to desired consistency.
Stir in lemon juice and salt and pepper.
Prepare pasta as directed.
Drain pasta, stir in pesto, garnish with additional arugula and Parmesan cheese if desired.
Nutrition
Calories:
421
kcal
|
Carbohydrates:
44
g
|
Protein:
8
g
|
Fat:
24
g
|
Saturated Fat:
3
g
|
Sodium:
42
mg
|
Potassium:
179
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
178
IU
|
Vitamin C:
2
mg
|
Calcium:
25
mg
|
Iron:
1
mg