Avocado Pesto With Arugula & Basil

ELIZABETH RIDER
11Ingredients
20Minutes
220Calories

Ingredients

US|METRIC
  • 1/2 pound gluten free penne pasta
  • 1 clove garlic (peeled)
  • 2 cups arugula (loosely packed)
  • 1 cup basil (loosely packed)
  • 1/4 cup pine nuts
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 avocado (large ripe)
  • 1 tablespoon fresh lemon juice
  • pasta (Reserved, cooking water)
  • 2 tablespoons pecorino romano cheese (grated, leave this out to make this dish vegan)
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    NutritionView More

    220Calories
    Sodium16% DV390mg
    Fat25% DV16g
    Protein14% DV7g
    Carbs6% DV18g
    Fiber20% DV5g
    Calories220Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol5mg2%
    Sodium390mg16%
    Potassium400mg11%
    Protein7g14%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber5g20%
    Sugars2g4%
    Vitamin A15%
    Vitamin C15%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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