Recipes

Creamy Arugula On Penne

Go green with this zesty spin on classic pesto that features spicy arugula instead of sweet basil. This sauce can be prepared ahead of time and stored in the fridge for up to a week.
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Course Pasta
Cuisine Continental

Servings 6 servings
Calories 1550.52 kcal

Ingredients

  

  • 1 ounce(s) pine nuts, toasted
  • 2 large garlic cloves, minced
  • 4 cup(s) trimmed arugula
  • 1/4 cup(s) grated fresh Parmesan cheese
  • 2 tablespoon(s) water
  • 667/1000 tablespoon(s) fresh lemon juice
  • 1/8 teaspoon(s) salt
  • 2 tablespoon(s) olive oil
  • 5 cup(s) hot cooked penne (tubular-shaped pasta)

Instructions

 

  • Drop toasted pine nuts and garlic cloves through food chute with food processor on, and process until minced.
  • Add arugula, Parmesan cheese, water, lemon juice, and salt to food processor, and process until finely minced.
  • With food processor on, slowly pour olive oil through food chute, and process until well blended.
  • Combine pesto with pasta in a large bowl, and toss well.
  • Serving size: 1 cup.

Nutrition

Calories: 1550.52kcalCarbohydrates: 283.05gProtein: 62.05gFat: 59.68gSaturated Fat: 9.2gCholesterol: 20mgSodium: 911.85mgFiber: 89.16gSugar: 9.59g

Keyword Penne Pasta, Vegetables
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