Eat Yourself Skinny · by Kelly Gellner★ 5.0 (9)
Pea and Arugula Pesto Pasta Salad
NUTRITION · PER SERVING25M COOK
CAL 18%·PRO 25%
CARBS 52G58% OF CAL
10G FIBER6G SUGAR37G OTHER
FAT 14G36% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and light pasta salad with pea and arugula pesto, mint, and pine nuts. Bright, herbal, and healthy enough for lunch or a light dinner.
mainitalianpastasalad🍲 stockpot⚙️ food processorvegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb whole wheat rotini
- 4 cups loosely packed arugula leaves
- 2 cups fresh or frozen peas (thawed)
- 2 cups packed arugula leaves
- 1 cup fresh or frozen peas (thawed)
- 2 Tbsp fresh mint leaves
- 3 cloves garlic
- 1/4 cup pine nuts
- 1/3 cup freshly grated Parmesan cheese
- 2 Tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup olive oil
At a glance
PER SERVING · TIME 25M
CAL 18%·PRO 25%
CARBS 52G58% OF CAL
10G FIBER6G SUGAR37G OTHER
FAT 14G36% OF CAL
2G SAT12G 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
- 10m
- Cook
- 15m
- Sodium
- 242mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 239mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.