Photo: Lily Banse
Ziti with Arugula Pesto and Chicken
15 ingredients
openrecipes
Instead of making a traditional pesto with basil, try peppery arugula. Use it for this hearty pasta dish, then serve it later in the week as a spicy sauce for fish or as a delicious spread for grilled panini (see related recipes at left).
Estimated Nutrition (whole recipe, rough)
988
Calories
56g
Protein
68g
Fat
40g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 garlic cloves
- 1/2 cup pine nuts
- 5 cups baby arugula
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 cup olive oil
- 1 tsp. salt
- Freshly ground pepper, to taste
- 2 Tbs. salt, plus more, to taste
- 1 lb. ziti
- 2 Tbs. unsalted butter
- 2 cups cooked, shredded chicken
- 1/2 lb. cherry tomatoes, halved
- 1 cup ricotta salata, crumbled
- 1/4 cup grated Parmigiano-Reggiano cheese
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes