Penne With Arugula Pesto

recipe

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

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

November 1997
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