Parsley, Arugula, and Pistachio Pesto Pasta

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Parsley, Arugula, and Pistachio Pesto Pasta
Makes: 10 to 12  servings Prep 15 mins Cook 30 mins

Ingredients

  • 1 cup  packed flat-leaf parsley
  • 3 cups  packed arugula
  • 1/4 cup  lemon juice
  • 1/2 cup  olive oil
  • 3/4 cup  salted pistachios
  • 1/2 teaspoon  kosher salt
  • 1 pound  penne, cooked
  • 2 cups  julienned zucchini

Directions

1. In a food processor combine parsley, 2 cups arugula, lemon juice, olive oil, 1/2 cup pistachios, and salt. Blend until mixture is very finely chopped.

2. Combine pesto, pasta, and zucchini with the remaining arugula and pistachios. Pack pasta in a to-go container and chill until ready to eat.

Tip

  • You can serve any leftovers the next day. They taste just as good.

Nutrition Facts

  • Servings Per Recipe 10
  • cal.(kcal)295,
  • Fat, total(g)15,
  • chol.(mg)0,
  • sat. fat(g)2,
  • carb.(g)35,
  • fiber(g)3,
  • pro.(g)8,
  • sodium(mg)136,
  • Percent Daily Values are based on a 2,000 calorie diet
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