Penne With Arugula Pesto

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 29%
  • Fat: 8.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 9.2g
  • Carbohydrate: 40.3g
  • Fiber: 2.4g
  • Cholesterol: 3mg
  • Iron: 2.1mg
  • Sodium: 132mg
  • Calcium: 95mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Penne With Arugula Pesto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy