Ingredients
Scale
- 10 ounces whole-wheat fusilli pasta
- ½ pound fresh asparagus
- 1 ½ cups peas (fresh or frozen)
- 1 cup fresh basil
- 5 ½ cups baby arugula
- 2 cloves garlic
- ¼ cup Parmesan cheese
- 3 tablespoons chopped pistachios
- 3 tablespoons extra virgin olive oil
- Juice of one small lemon
Instructions
- Bring a large pot of salted water to boil.
- In a food processor, combine basil, arugula (½ cup), garlic, Parmesan, salt, juice from half the lemon, and pistachios. Pulse until mixed; gradually add olive oil while blending until smooth.
- Once boiling, add the pasta. One minute before it’s done cooking, add asparagus and peas.
- Reserve about ¼ cup of pasta water; drain the rest.
- In a large bowl, mix drained pasta and veggies with pesto; adjust consistency using reserved pasta water if needed.
- Serve over fresh arugula garnished with additional pistachios and cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 480
- Sugar: 5g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg