Skinnytaste · by Gina Homolka★ 4.8 (29)
Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios
NUTRITION · PER SERVING35M COOK
CAL 20%·PRO 26%
CARBS 55G56% OF CAL
11G FIBER40G OTHER5G TOTAL SUGAR
FAT 15G34% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright pesto pasta with fresh basil, arugula, asparagus, peas, and pistachios. Fresh, herby, and simple, it celebrates spring vegetables.
mainitalianpasta🍲 stockpot⚙️ food processor🌀 blendervegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- Kosher salt
- 1 cup packed fresh basil
- 5 ½ cups baby arugula
- 2 cloves garlic (chopped)
- ¼ cup freshly grated Parmesan cheese (plus (optional) more for serving* )
- 1 small lemon (halved)
- 3 tablespoon roasted and shelled pistachios (chopped)
- 3 tablespoons extra virgin olive oil (plus 2 teaspoons )
- 10 ounces whole-wheat Delallo fusilli (other short pasta shape)
- ½ pound fresh asparagus (cut into 1 ½-inch pieces)
- 1 ½ cups fresh or frozen peas (thawed)
- crushed red pepper flakes (optional for serving)
At a glance
PER SERVING · TIME 35M
CAL 20%·PRO 26%
CARBS 55G56% OF CAL
11G FIBER40G OTHER5G TOTAL SUGAR
FAT 15G34% OF CAL
3G 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
- 15m
- Cook
- 20m
- Sodium
- 449mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 361mg
- Calcium
- 174mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 449MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.