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Pesto Pasta with Asparagus, Sun-Dried Tomatoes and Arugula
EMILY BITES16Ingredients
15Minutes
350Calories
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Ingredients
US|METRIC
8 SERVINGS
- 14.5 oz. wheat (box of whole, or multigrain pasta, I used Barilla Plus Farfalle)
- 1 Tbsp. extra-virgin olive oil
- 2 oz. sundried tomatoes (julienne cut and packaged dry, I used Bella Sun Luci)
- 2 cups asparagus (snapped into 2” pieces)
- 1/2 cup pesto sauce (see recipe below – recipe makes 1 cup, use half)
- 3 cups arugula
- 1 oz. Parmesan cheese (freshly grated)
- 2 cups fresh basil leaves (packed)
- 1/4 cup pine nuts (pine nuts are delicious and traditional, but you can use other nuts such as walnuts or almonds if you like)
- 3 cloves garlic (minced)
- 1/3 cup extra-virgin olive oil
- 1 Tbsp. lemon juice
- 1 Tbsp. water
- 1/4 tsp. nutmeg
- salt
- pepper
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium310mg13% |
| Potassium640mg18% |
| Protein11g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C15% |
| Calcium10% |
| Iron25% |
* 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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