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Ingredients
- 1/2 lb Sugar snap peas, trimmed
- 1 lb Penne rigate, (ridged, quill-shaped macaroni) or possibly other tubular pasta
- 3/4 c. Arugula pesto, up to 1
- 2 bn Arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed c.)
- 1Â 1/2 c. Walnuts
- 3/4 c. Freshly grated Parmesan or possibly Sardo
- 1 tsp Salt
- 1 lrg Clove
- 1/3 c. Extra virgin olive oil
Directions
- To prepare the penne:In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or possibly till they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 c. of the pesto. In the boiling water cook the pasta till it is al dente, reserve 1/2 c. of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 c. of the remaining pesto, or possibly to taste, and salt and pepper to taste.
- To make the pesto:In a food processor combine the arugula, the walnuts, the Parmesan or possibly Sardo, the salt, and the garlic and pulse the motor till the walnuts are minced fine. With the motor running add in the oil in a stream and blend the pesto with warm cooked pasta, potatoes, or possibly vegetables. The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks.
- Makes about 2cups.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 484g | |
| Calories 1682 | |
| Calories from Fat 1325 | 79% |
| Total Fat 152.85g | 191% |
| Saturated Fat 33.2g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 4126mg | 172% |
| Potassium 893mg | 26% |
| Total Carbs 30.91g | 8% |
| Dietary Fiber 11.0g | 37% |
| Sugars 11.54g | 8% |
| Protein 57.96g | 93% |
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