Arugula Pesto Pasta
A new twist on a traditional basil pesto, the arugula gives it a refreshingly sharp bite that compliments the richness of the parmesan and lends itself well to al dente pasta and fresh veggies.
Print
Pin
Rate
Servings: 2 people
Calories: 810kcal
Equipment
- Cutting Board
- Chef Knife
- Pot
- Heat resistant spoon/spatula
- Food Processor
- Strainer
Ingredients
- 1/2 box Pasta your choice
- 1/2 container Arugula
- 1 oz Walnuts
- 1 oz Parmesan Cheese
- 2 cloves Garlic
- 1/4 cup Olive Oil
- 8 each Grape Tomatoes quartered
- 1/4 each Onion diced
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Instructions
- Bring a pot of water to a boil. Add in the pasta, stir and cook to aldente. Drain pasta and toss with a little oil so it doesn’t stick. Add in the onion, and tomatoes.
- For the pesto pulse arugula, garlic, walnuts, salt, pepper, parmesan and some of the oil in a food processor. Add more oil as needed to combine it all and create a sauce like consistency.
- Toss pasta and veggies with the pesto. Toss in the left over arugula. Adjust seasoning if needed.
- Top with additional parmesan if wanted
- Serve & Enjoy!
Nutrition
Calories: 810kcal | Carbohydrates: 88g | Protein: 22g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 10mg | Sodium: 235mg | Potassium: 313mg | Fiber: 5g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2mg