Spaghetti with Arugula Walnut Pesto
Spaghetti with Arugula Walnut Pesto
Servings 6 (click to scale)
Calories 260kcal
Ingredients
- 12 oz spaghetti pasta whole grain
- 2 gallons boiling water
- 2-1/4 cup baby arugula
- 3/4 cup walnuts chopped
- 1 cloves fresh garlic peeled
- 3 Tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 2 cups canned cannellini beans, low sodium drained and rinsed
Instructions
- Cook pasta in boiling water according to package directions. In food processor or blender combine arugula and walnuts for 30 seconds. Add garlic, salt, and drizzle in olive oil until well blended.
- Heat beans in sauté pan and toss with hot spaghetti and pesto until combine.
Notes
Portion: 1-1/3 cup
Nutrition
Calories: 260kcal | Carbohydrates: 22g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 190mg | Fiber: 5g | Sugar: 2g
