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Toasted Pistachio Arugula Pesto with Brown Rice Fusili Pasta

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 390kcal
Author Toni Dash


  • 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


  • 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.
  • 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.
  • Serve over freshly made pasta with some chopped pistachio nuts for garnish.


Calories: 390kcal | Carbohydrates: 58g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 268mg | Fiber: 3g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 2.5mg | Calcium: 42mg | Iron: 1.4mg