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Ingredients
- 4 tsp Pine nuts
- 2 lrg Garlic cloves
- 2 c. Or possibly 1 lb. tomatoes, coarsely minced and seeded
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1 lrg Jalapeno chili, seeded and minced
- 2 c. Macaroni or possibly other small tubular pasta
- 2 c. Arugula, sliced, or possibly 2 large bunches
Directions
- Finely chop pine nuts and garlic in processor. Transfer to large nonstick skillet. Add in tomatoes, oil and jalapeno. Season mix with salt and pepper. Let stand at room temperature for one hour.
- Cook pasta in large pot of boiling salted water till just tender but hard to the bite. Reserve 1/4 c. pasta cooking liquid. Drain. Add in pasta and 1/4 c. cooking liquid tot tomato mix. Stir over medium-high heat till heated through, about 4 min. Remove from heat. Add in arugula and toss to blend. Season with salt and pepper.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 540g | |
| Calories 1131 | |
| Calories from Fat 321 | 28% |
| Total Fat 36.79g | 46% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 1252mg | 36% |
| Total Carbs 169.45g | 45% |
| Dietary Fiber 10.7g | 36% |
| Sugars 13.54g | 9% |
| Protein 31.58g | 51% |
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