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Penne With Arugula Pesto

Yield 6 servings (serving size: 1 cup)

Ingredients

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

Nutrition Information

  • calories 274
  • caloriesfromfat 29 %
  • fat 8.8 g
  • satfat 1.8 g
  • monofat 4.3 g
  • polyfat 1.9 g
  • protein 9.2 g
  • carbohydrate 40.3 g
  • fiber 2.4 g
  • cholesterol 3 mg
  • iron 2.1 mg
  • sodium 132 mg
  • calcium 95 mg

How to Make It

  1. 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.

  2. Note: Pesto can be prepared ahead of time and stored in a zip-top plastic bag in refrigerator for up to a week.