Penne with Arugula Almond Pesto
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