Arugula-Basil-Ricotta Pesto Pasta

A light, bright pesto, which can be ready in under 10 minutes
Editor
Arugula-Basil-Ricotta Pesto Pasta

Photo Modified: Flickr / HCC BY-SA 3.0

Arugula-Basil-Ricotta Pesto Pasta

Adding ricotta and arugula to a traditional pesto makes for a more peppery, more vivid, pasta sauce.

This recipe is courtesy of Food Network.

6
Servings
619
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/3  Cup  pine nuts
  • 1 1/2  Cup  arugula
  • 1 1/2  Cup  basil
  • Salt
  • 1/2  Cup  grated Parmigiano-Reggiano, plus more for serving
  • 1/2  Cup  extra-virgin olive oil
  • 1/2  Cup  ricotta cheese
  • 3  Cups  fusilli pasta

Directions

Toast the pine nuts in a dry skillet until lightly browned. Put in a food processor and pulse until finely ground.

Add the arugula, basil, and ¼ teaspoon salt to the food processor. Pulse until finely chopped. Add the Parmigiano-Reggiano, and pulse to combine.

Slowly pour in the olive oil, pulsing to incorporate.

Transfer the pesto to a bowl, and stir in the ricotta cheese.

Cook the pasta according to packet instructions.

Drain the pasta. In a large bowl, toss the pasta with the pesto. Serve sprinkled with extra Parmigiano-Reggiano.

Nutritional Facts

Total Fat
50g
71%
Sugar
16g
18%
Saturated Fat
8g
33%
Cholesterol
1mg
0%
Carbohydrate, by difference
33g
25%
Protein
11g
24%
Vitamin A, RAE
100µg
14%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
145µg
100%
Calcium, Ca
307mg
31%
Choline, total
12mg
3%
Fiber, total dietary
6g
24%
Folate, total
78µg
20%
Iron, Fe
2mg
11%
Magnesium, Mg
80mg
25%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
214mg
31%
Riboflavin
1mg
91%
Selenium, Se
2µg
4%
Sodium, Na
845mg
56%
Water
162g
6%
Zinc, Zn
2mg
25%

Arugula Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Arugula Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.