Pasta with Arugula Pesto

I love arugula in recipes, but I usually only need a small amount for a salad or pizza (or something similar). So, I usually need to make something with the rest of the arugula, since at my stores they sell it in 5 oz bags (which seems to be WAY too much for a typical recipe). A few years ago, I came across this recipe in Cooking Light. The great thing about this pesto is that you can freeze it (I tend to freeze all pesto!), so you can always make it and freeze the extra before the rest of the arugula goes bad in the fridge! Enjoy!

Pasta with Arugula Pesto
Adapted from Cooking Light, Linguine with Arugula Pesto, April 2009
Serves 6

Ingredients:
Pesto:
1 tablespoon walnuts, toasted
1 garlic clove, crushed
2 cups loosely packed arugula
2 cups loosely packed basil leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1 oz freshly grated Pecorino Romano or Parmesan cheese

12 oz whole wheat pasta, cooked according to package directions.

Directions:
Place 1 tablespoon walnuts and garlic in a food processor; process until minced. Add arugula and the next 6 ingredients (through cheese), and process until well combined. Toss with pasta and serve hot.

Nutritional info (pesto alone, per serving):
Calories: 76.1
Total Fat: 6.9 g
Saturated Fat: 1.6 g
Polyunsaturated Fat: 1.1 g
Monounsaturated Fat: 3.9 g
Cholesterol: 3.7 mg
Sodium: 381.7 mg
Potassium: 106.0 mg
Total Carbohydrate: 1.6 g
Dietary Fiber: 0.8 g
Sugars: 0.2 g
Protein: 2.7 g

Nutritional info (plus pasta):
Calories: 266.1
Total Fat: 7.9 g
Saturated Fat: 1.6 g
Polyunsaturated Fat:1.1 g
Monounsaturated Fat: 3.9 g
Cholesterol: 3.7 mg
Sodium: 391.7 mg
Potassium: 106.0 mg
Total Carbohydrate: 35.6 g
Dietary Fiber: 6.8 g
Sugars: 0.2 g
Protein: 11.7 g

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