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Ten Minute Arugula Pesto with Pistachios and Lemon
PANNING THE GLOBE10Ingredients
10Minutes
640Calories
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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 (finely grated good quality, plus more to sprinkle on top, I recommend Parmigiana Reggiano)
- 1 cup pasta (reserved, cooking water to thin the pesto sauce)
- capellini
- 1 lb. pasta
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium680mg28% |
| Potassium450mg13% |
| Protein21g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber4g16% |
| Sugars5g |
| 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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