Directions:
- In a food processor, combine garlic,arugula, half the pine nuts and olive oil; process until finely chopped.
- Add the grated Parmigiano cheese, salt, pepper and red pepper flakes; pulse. Add chicken broth a few tablespoons at a time until sauce is thick and emulsified. (You shouldn't need very much broth).
- Cook pasta until it is al dente, drain, reserve a small amount of the pasta water.
- In a pasta pot, combine hot pasta, arugula pesto, cherry tomaotes and remaining pinenuts, cook briefly over medium heat until well mixed, adding just a little of the reserved pasta water if it seems dry.
- Serve hot, topped with shaved or grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.95 Kcal (1708 kJ) | ||
| Calories from fat | 258.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.7g | 44% | |
|---|---|---|---|
| Cholesterol | 26.62mg | 9% | |
| Sodium | 237.59mg | 10% | |
| Potassium | 177.41mg | 4% | |
| Total Carbs | 23.46g | 8% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 15.15g | 30% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 95.9mg | 533% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 186.55 Kcal (781 kJ) | ||
| Calories from fat | 118.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.12g | 44% | |
|---|---|---|---|
| Cholesterol | 12.17mg | 9% | |
| Sodium | 108.65mg | 10% | |
| Potassium | 81.13mg | 4% | |
| Total Carbs | 10.73g | 8% | |
| Sugars | 0.58g | 5% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 6.93g | 30% | |
| Vitamin C | 3.2mg | 12% | |
| Iron | 43.9mg | 533% | |
| Calcium | 15.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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