Arugula Caraway Pesto Pasta Recipe
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This meatless pasta dish is full of flavor from the quick pesto prepared with arugula, parsley, almonds and Parmesan cheese. Red Swiss chard adds color, texture and nourishment.
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1 cup arugula leaves
1 cup fresh parsley leaves
1/2 cup olive oil
1/4 cup toasted slivered almonds
1/4 cup grated Parmesan cheese
2 cloves garlic
1 tablespoon McCormick® Caraway Seed
8 ounces periatelli pasta
2 cups thinly sliced red Swiss chard (cut crosswise into thin strips)
1. Place arugula, parsley, oil, almonds, Parmesan cheese, garlic and caraway seed in bowl of food processor; cover. Process until smooth. Set aside.
2. Meanwhile, cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to saucepot.
3. Stir Swiss chard into pasta on low heat until greens are wilted. Add pesto; toss to coat well, adding small amounts of reserved cooking water until desired consistency. Serve with additional Parmesan cheese, if desired.
Test Kitchen Tip:
Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.
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Calories: 546 Calories
Fat: 34 Grams
Protein: 13 Grams
Cholesterol: 8 Milligrams
Carbohydrates: 47 Grams
Sodium: 179 Milligrams
Fiber: 4 Grams
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