Arugula-Basil-Ricotta Pesto Pasta

A light, bright pesto, which can be ready in under 10 minutes
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
372
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
29g
41%
Sugar
3g
3%
Saturated Fat
16g
67%
Cholesterol
7mg
2%
Carbohydrate, by difference
21g
16%
Protein
11g
24%
Vitamin A, RAE
209µg
30%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
268µg
100%
Calcium, Ca
309mg
31%
Choline, total
22mg
5%
Fiber, total dietary
3g
12%
Folate, total
90µg
23%
Iron, Fe
4mg
22%
Magnesium, Mg
88mg
28%
Manganese, Mn
2mg
100%
Niacin
1mg
7%
Phosphorus, P
148mg
21%
Selenium, Se
4µg
7%
Sodium, Na
299mg
20%
Water
120g
4%
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.