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Pesto with Basil and Arugula Pasta

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Fresh Pesto with Basil and Arugula tossed over pasta

For this month’s healthy, yummy recipe we’re focusing on fresh and filling. Pesto is a common ingredient in Italian dishes and is often made with basil and olive oil. Pesto is great for fresh eating as it is high in unsaturated fat. If consumed in moderation, foods high in unsaturated fat contribute to improved cholesterol, and it can also help decrease inflammation in your body.

Inflammation is often associated with a higher risk for heart disease, diabetes, cancer, Alzheimer’s and other aging conditions. As for pasta, don’t get us started on not just how yummy pasta can be but also how great it is for a foundation of healthy and nutritious meals.

Pasta helps give you energy and it is also packed with essential nutrients like fiber and beneficial carbohydrates. Fiber is good for fighting chronic diseases like obesity and type 2 diabetes. It also helps to promote digestive health.

We paired our pasta with basil and some delicious arugula all tossed to give you a light and refreshing lunch or dinner.

Pesto

Fresh Pesto with Basil and Arugula Tossed Over Pasta

Ingredients:

4-6 cups of basil and arugula leaves (equal portions)

Juice of 1 lemon

2 tablespoons pine nuts

2 tablespoons garlic

1 cup of olive oil

1 cup of parmesan cheese

salt and pepper

Blanch the basil and arugula leaves in a sieve over boiling water for 10-15 seconds, add a little lemon juice while blanching. Plunge leaves in ice water bath.

While leaves are cooling, toast pine nuts over medium high heat for 1-2 minutes, until fragrant.

Squeeze water out of pesto leaves, roll leaves in tea tools or paper towels to dry, then chop the leaves.

Add leaves, 1/2 cup parmesan cheese, pine nuts, garlic, 3/4 cup of olive oil, 1 tablespoon of lemon juice, and salt and pepper to food processor, and blend.

Add remaining olive oil to warm pan, then cooked pasta to pan for 1 minute.

Toss pasta in the pan with pesto and add parmesan cheese.

Serve on warm plate!

(Recipe via Organic Authority)
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