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Vegan Pesto Pasta with Arugula and Basil
KEEPING THE PEAS13Ingredients
25Minutes
1040Calories
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Ingredients
US|METRIC
4 SERVINGS
- salt
- pepper
- 16 oz. pasta (Lentil)
- 1 cup fresh basil
- 1 cup arugula
- 1/4 cup extra virgin olive oil
- 1/3 cup unsalted cashews
- 1 tsp. minced garlic
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 16 oz. rotini pasta (lentil, 2, 8 oz packages)
- 1/4 cup orange peppers (yellow and, diced)
- 1 Roma tomato (diced)
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NutritionView More
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1040Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1040Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium510mg21% |
| Potassium710mg20% |
| Protein32g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate178g59% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium10% |
| Iron50% |
* 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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