Photo: Eaters Collective
Arugula Pesto Pasta with Roasted Fennel and Ricotta Salata
8 ingredients
10 min + 35 min
2
openrecipes
This easy arugula pesto pasta recipe is a nice break from classic basil pesto. It’s topped with roasted fennel and cheese, and can be served warm or cold as a salad.
Estimated Nutrition (whole recipe, rough)
396
Calories
10g
Protein
18g
Fat
52g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pepita | not in our table | 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 bulb Fennel, Washed, Halved And Thinly Sliced
- ⅓ cups Plus 1 Tablespoon Olive Oil, Divided Use
- ¼ cups Sea Salt, to taste
- 1 clove Pepitas
- 4 cups Garlic
- 2 teaspoons Baby Arugula
- 8 ounces, weight Lemon Juice
- ¼ pounds Quinoa Spaghetti
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes