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Arugula-Pesto-With-Tagliatelle-and-Sundried-Tomatoes-610-×-410-px.

Arugula Pesto With Tagliatelle and Sundried Tomatoes

5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 6
Calories 583 kcal

Ingredients
  

  • 4 ounces arugula leaves (about 2 bunches)
  • 2 ounces parmesan cheese, grated
  • 2 ounces pecorino cheese, grated
  • 1½ ounces pine nuts (about 6 tablespoons), divided
  • ½ cup extra virgin olive oil
  • 1 pound tagliatelle or linguine
  • 6 sundried tomatoes, finely chopped
  • Freshly ground black pepper
  • Salt, optional

Instructions
 

  • Bring a pot of water to a boil for the pasta.
  • In a food processor, process the arugula, freshly grated parmesan and pecorino cheese, half of the pine nuts, and olive oil to the desired consistency. I like it fairly chunky, but some like it smooth. You may need to scrape down the sides of the bowl with a spatula.
  • Cook the pasta as the package directs. Drain the pasta well and mix it with the pesto to coat. Top the pasta with the remaining pine nuts and sundried tomatoes. Sprinkle it with pepper and salt, if using.

Nutrition

Calories: 583kcalCarbohydrates: 58gProtein: 18gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.05gCholesterol: 82mgSodium: 302mgPotassium: 391mgFiber: 3gSugar: 3gVitamin A: 636IUVitamin C: 4mgCalcium: 244mgIron: 3mg
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