Photo: Eaters Collective
Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts Recipe
8 ingredients
4 servings (and about 2 cups of the pesto)
openrecipes
This twist on classic pesto swaps arugula for basil, making a peppery sauce that goes nicely with toasted pine nuts and sun-dried tomatoes. For something extra...
Estimated Nutrition (whole recipe, rough)
600
Calories
15g
Protein
37g
Fat
58g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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 pound pasta, such as orecchiette, gemelli, or conchiglie
- 5 ounces arugula, washed and tough stems removed
- 5 ounces basil, washed and tough stems removed
- 3 medium garlic cloves, peeled
- 1 teaspoon freshly grated lemon zest
- 1/2 cup toasted pine nuts
- 2/3 cup olive oil
- 1 cup sun-dried tomatoes packed in oil, drained and thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes