Photo: Eaters Collective
Spaghetti with Arugula Pesto
9 ingredients
openrecipes
Replacing sweet basil leaves with slightly peppery arugula gives this pesto some bite. Toss with hot cooked spaghetti for a simple supper.
Estimated Nutrition (whole recipe, rough)
457
Calories
12g
Protein
43g
Fat
12g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| 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
- 1/4 cup (1 1/2 oz./45 g) pine nuts, toasted
- 1 garlic clove, minced
- 3 cups (3 oz./90 g) firmly packed arugula, plus more for garnish
- 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
- 2 tsp. fresh lemon juice
- 2/3 cup (2 1/2 oz./80 g) grated pecorino romano cheese, plus
- more for garnish
- Kosher salt and freshly ground pepper, to taste
- 1 lb. (500 g) fresh spaghetti, cooked until al dente and drained
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