Jo Cooks · by Joanna Cismaru★ 4.5 (10)
Arugula Walnut Pesto Pasta
NUTRITION · PER SERVING17M COOK
CAL 22%·PRO 19%
CARBS 24G21% OF CAL
2G FIBER0G ADDED0G INTRINSIC20G OTHER1G TOTAL SUGAR
FAT 36G73% OF CAL
6G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with bright arugula-walnut pesto. Refreshing and nutty, ready in under 20 minutes for easy weeknight dinners.
mainamericanpasta🌀 blendervegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 ounce dry pasta (I used gemelli)
- 4 cups arugula (packed, I used baby arugula)
- ⅔ cup olive oil
- 3 cloves garlic (peeled)
- ½ cup walnuts
- ¾ cup Parmesan cheese (grated)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
At a glance
PER SERVING · TIME 17M
CAL 22%·PRO 19%
CARBS 24G21% OF CAL
2G FIBER0G ADDED0G INTRINSIC20G OTHER1G TOTAL SUGAR
FAT 36G73% OF CAL
6G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 12m
- Sodium
- 474mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 180mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.