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Toasted Pistachio Arugula Pesto with Brown Rice Fusili Pasta - BoulderLocavore.com

Toasted Pistachio Arugula Pesto with Brown Rice Fusili Pasta (gluten free)

Spicy arugula pesto is a perfect topping for brown rice pasta.

Course Main Course
Cuisine American
Keyword arugula pesto, brown rice pasta
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 390 kcal
Author Toni Dash

Ingredients

  • 4-5 cups arugula , washed, long stems removed
  • 1 large garlic clove
  • ¼ cup extra virgin olive oil
  • ¼ cup pistachio nuts , shelled
  • Salt and Pepper to taste
  • 1 package prepared Brown Rice Fusili Pasta

Instructions

  1. Heat a small, dry skillet over medium heat until warm. Add the pistachio nuts, stirring frequently until they begin to toast and become lightly brown (about 3-4 minutes). Be careful to not allow them to burn.
  2. In the bowl of a food processor, place 4 cups arugula, garlic clove, toasted pistachio nuts and olive oil. Process until liquefied, scraping sides of the bowl as necessary. Add salt and pepper to taste. Note: If thinner pesto is desired, add more olive oil.
  3. Serve over freshly made pasta with some chopped pistachio nuts for garnish.
Nutrition Facts
Toasted Pistachio Arugula Pesto with Brown Rice Fusili Pasta (gluten free)
Amount Per Serving
Calories 390 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 268mg 8%
Total Carbohydrates 58g 19%
Dietary Fiber 3g 12%
Sugars 2g
Protein 11g 22%
Vitamin A 6.8%
Vitamin C 3%
Calcium 4.2%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.