Dave Lieberman's Summer Pesto Pasta
- Number of Servings: 4
Ingredients
2 handfuls baby arugula1 handful basil leaves1/3 cup extra virgin olive oil1/3 cup walnuts1/4 cup grated pecorinoJuice of 1 small lemonsalt and pepper to taste1/2 lb whole wheat penne, cooked al denteA couple of handfuls of baby tomatoes, sliced lengthwise
In a blender combine arugula, basil, olive oil, nuts, cheese, and lemon juice and blend until thick and smooth. Season to taste with sea salt and fresh pepper. Toss pesto and pasta together. Add the tomatoes. Makes 4 filling servings.
For the nutritional calculations:
2 handfuls arugula= 4 cups
1 handful basil= 3 cups
juice of 1 lemon= 2 Tbsp
2 handfuls of baby tomatoes=
6 oz or 24 cherry tomatoes
For the nutritional calculations:
2 handfuls arugula= 4 cups
1 handful basil= 3 cups
juice of 1 lemon= 2 Tbsp
2 handfuls of baby tomatoes=
6 oz or 24 cherry tomatoes
Nutritional Info Amount Per Serving
- Calories: 476.2
- Total Fat: 29.3 g
- Cholesterol: 10.0 mg
- Sodium: 148.5 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 8.3 g
- Protein: 11.9 g
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