penne-with-arugula-almond-pesto

Penne with Arugula Almond Pesto Recipe

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Prep Time:
10 min

Cook Time:
10 Min

Servings:
4 Servings

Difficulty:
Easy

Prep Time:
10 min

Cook Time:
10 Min

Servings:
4 Servings

Difficulty:
Easy

INGREDIENTS

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

DIRECTIONS

  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.
  2. ADD cheese. Blend about 10 seconds. Do not over mix so that pesto still has texture.
  3. COOK pasta. Drain well. Return to saucepan. Add pesto. Toss well. Serve with extra grated Romano cheese on the side, if desired.
  4. Pesto can be made up to 2 days in advance and stored in the refrigerator.

Nutrition

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

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