How To Make Arugula Pesto Pasta
Strong earthy flavor combined with a creamy, sweet, and salty cheese taste and texture from the nuts makes this arugula pesto pasta a must-try.
Serves:
Ingredients
- 1lbdried pasta
- 5ozbaby arugula,washed
- 6garlic cloves,peeled
- 1cuptoasted pine nuts,divided
- ½cupParmesan cheese,grated, plus extra for serving
- 1½tbsplemon juice,about half a lemon
- ⅔cupextra-virgin olive oil
Instructions
-
Cook pasta in generously-salted boiling water until al dente according to package instructions.
-
Meanwhile, pulse together arugula, garlic, ⅔ cup of pine nuts, Parmesan cheese and lemon juice in a food processor until combined.
-
Slowly drizzle in the olive oil while continuing to pulse the pesto until it is incorporated.
-
When the pasta reaches al dente, drain the pasta. Then immediately toss with pesto, and remaining pine nuts. Serve immediately, sprinkled with extra Parmesan.
-
This pasta would also be delicious served with grilled shrimp or chicken.
Nutrition
- Calories: 1055.77kcal
- Fat: 65.86g
- Saturated Fat: 10.03g
- Monounsaturated Fat: 34.21g
- Polyunsaturated Fat: 16.16g
- Carbohydrates: 92.86g
- Fiber: 5.56g
- Sugar: 5.30g
- Protein: 27.27g
- Cholesterol: 12.64mg
- Sodium: 274.36mg
- Calcium: 314.85mg
- Potassium: 626.52mg
- Iron: 4.29mg
- Vitamin A: 80.99µg
- Vitamin C: 9.20mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
