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Arugula Pesto with Pistachios and Lemon
PANNING THE GLOBE9Ingredients
10Minutes
560Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. minced garlic (2 large cloves)
- 1/3 cup unsalted pistachios (shelled, lightly toasted in a dry skillet, cooled)
- 1 tsp. kosher salt
- 7 oz. baby arugula
- 1/4 cup lemon juice (freshly squeezed, plus more to taste)
- 1/2 cup extra-virgin olive oil
- 1 cup Parmesan cheese (2 ounces, finely grated, plus more to sprinkle on top)
- 1 cup water (reserved pasta cooking, to thin the pesto sauce)
- 1 lb. pasta
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol10mg3% |
Sodium680mg28% |
Potassium400mg11% |
Protein18g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate62g21% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A20% |
Vitamin C15% |
Calcium30% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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