Pasta with Arugula Pesto
Upgrade your regular pasta sauce to this quick and easy pasta with arugula pesto - A delicious refreshing meal ready in 15 min only.
Serving: 2
Calories: 942kcal
Ingredients
For the Rocket Pesto:
- 60 g arugula leaves
- 50 g toasted almond flakes
- 3 tablespoon Parmesan cheese, freslhy grated
- zest of 1 lemon
- 100 ml Extravirgin olive oil
- 1 garlic clove, optional
- salt and freshly grated black pepper
To serve:
- 160 g pasta
- zest of half lemon, freshly grated
- Parmesan cheese, to taste
- 2 tablespoon almond flakes
- arugula leaves
Instructions
- Bring a large pot of lightly salted to a boil, then fold in the fusilli pasta and cook until al dente ( about 10 min).
- In the meantime, prepare the pesto sauce.
- Fold all the ingredients and ⅓ of the olive oil into a food processor, and blitz to a thick paste.
- With the motor running on low speed, slowly add the remaining oil through the feed tube.
- Season with salt and pepper to taste.
- Drain the pasta, reserving ½ cup cooking water.
- Transfer the pasta back into the pot, mix in a desired amount of pesto sauce and cooking water. Add freshly grated parmesan and decorate with extra rocket leaves, almond flakes and lemon zest, and serve immediately. Enjoy!
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Nutrition
Calories: 942kcal | Carbohydrates: 69g | Protein: 21g | Fat: 66g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 45g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 135mg | Potassium: 559mg | Fiber: 7g | Sugar: 4g | Vitamin A: 771IU | Vitamin C: 5mg | Calcium: 251mg | Iron: 3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.