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Avocado Pesto With Arugula & Basil
ELIZABETH RIDER11Ingredients
20Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. gluten free penne pasta
- 1 clove garlic (peeled)
- 2 cups arugula (loosely packed)
- 1 cup basil (loosely packed)
- 1/4 cup pine nuts
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 avocado (large ripe)
- 1 Tbsp. fresh lemon juice
- pasta (Reserved, cooking water)
- 2 Tbsp. Pecorino Romano cheese (grated, leave this out to make this dish vegan, optional)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium390mg16% |
| Potassium400mg11% |
| Protein7g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium10% |
| Iron10% |
* 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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