Prep Time 10 min
Cook Time 10 Min
Servings 4
Difficulty Easy

Ingredients

  • 1/2 cup Crisco® Pure Canola Oil
  • 2 cups packed fresh arugula leaves
  • 1/2 cup blanched almonds
  • 5 to 6 cloves garlic
  • 2 tbsps. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup grated Romano cheese
  • 1 lb. penne pasta

Directions

  • Step 1

    COMBINE oil, arugula, almonds, garlic, lemon juice, salt and pepper in food processor or blender. Blend until smooth, scraping sides down 2 or 3 times.

  • Step 2

    ADD cheese. Blend about 10 seconds. Do not over mix so that pesto still has texture.

  • Step 3

    COOK pasta. Drain well. Return to saucepan. Add pesto. Toss well. Serve with extra grated Romano cheese on the side, if desired.

  • Step 4

    Pesto can be made up to 2 days in advance and stored in the refrigerator.

Serving size
(1/4 of recipe)

  • Calories 810
  • Calories from Fat360g
  • Total Fat 41g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 560mg
  • Potassium 0mg
  • Total Carbohydrates 90g
  • Dietary Fiber 6g
  • Sugars 6g
  • Protein 25g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet