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Fusilli with Pistachio-Arugula Pesto

March 25, 2019 By Jessica Braider 3 Comments

25 Mar
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Fusilli with Pistachio-Arugula Pesto
Fusilli with Pistacchio-Arugula Pesto
While classic basil pesto is one of the most ingenious food creations of all time, experimenting with other nuts and flavors in pesto, like this version with pistachios, arugula, and lemon, is a lot of fun, too. Arugula can be a little peppery, but baby arugula is milder. If it is still too peppery for your family, substitute baby spinach.
Print Recipe
Dish Type Main Dish
Meal Type 30 Minutes (or less) Meals, Dinner, Kid-Friendly, Make-Ahead
Special Diet Gluten-Free, Kosher, Nut-Free, Vegetarian
season Fall, Spring
Cook Time 25 minutes
Servings
servings
Ingredients
  • 16 oz. fusilli noodles (use wheat/gluten-free if needed)
  • 1/2 cup shelled unsalted pistachio nuts or use sunflower seeds, cashews, or other nut or seed
  • 5 oz. baby arugula or use baby spinach
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon juice only, about 2 Tbsp.
  • 1 - 2 clove garlic
Dish Type Main Dish
Meal Type 30 Minutes (or less) Meals, Dinner, Kid-Friendly, Make-Ahead
Special Diet Gluten-Free, Kosher, Nut-Free, Vegetarian
season Fall, Spring
Cook Time 25 minutes
Servings
servings
Ingredients
  • 16 oz. fusilli noodles (use wheat/gluten-free if needed)
  • 1/2 cup shelled unsalted pistachio nuts or use sunflower seeds, cashews, or other nut or seed
  • 5 oz. baby arugula or use baby spinach
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon juice only, about 2 Tbsp.
  • 1 - 2 clove garlic
Print Recipe
Instructions
  1. Cook the noodles in salted water according to the package directions until they are al dente, and reserve about 1/2 cup of their cooking water before draining.
  2. Meanwhile, in a food processor or blender, pulse the pistachios and 2 packed cups of the arugula until they are finely chopped. Add the remaining ingredients, except for the remaining arugula and reserved cooking water, to the food processor and pulse until it is well blended but not too smooth (unless you prefer it that way).
  3. Drain the noodles, toss them immediately with the pesto and the remaining arugula, slowly adding the reserved pasta water to thin the sauce as needed. Serve it immediately or refrigerate it for up to 48 hours.
Recipe Notes

Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking (remember to set aside ½ cup of the cooking water), grate the cheese if necessary and refrigerate, juice the lemon, peel the garlic, make and refrigerate the pesto, or fully prepare and refrigerate the dish.

Scramble Flavor Booster: Add 1/4 – 1/2 tsp. lemon zest to the pesto and/or serve the dish with freshly ground pepper.

Tip: Arugula, a dark green salad leaf with a pleasantly peppery taste, is sometimes referred to as rocket, roquette, rugula, or rucola. Arugula is a great source of vitamins A and C and folic acid.

Video: Watch Jessica make this on Facebook Live!

Nutritional Information Per Serving (% basked upon daily values): Calories 325, Total Fat: 12g, 19%; Saturated Fat: 2g, 9.5%; Cholesterol: 3mg, 1%; Sodium: 53mg, 2%; Total Carbohydrate: 46g, 15.5%; Dietary Fiber: 3g, 12.5%; Sugar: 2g; Protein: 11g

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Filed Under: Dinner, Gluten-Free, Kid Friendly, Kosher, Make-Ahead, Quick and Easy, vegetarian

Trackbacks

  1. How to Prepare Greens and Recipes to Get You Started says:
    March 3, 2020 at 2:42 pm

    […] Fusilli with Pistachio-Arugula Pesto […]

    Reply
  2. How to Take Advantage of the Summer’s Bounty says:
    July 3, 2020 at 11:41 am

    […] the flavors of the season at my fingertips for at least part of the winter. They include: making pesto which I freeze for a day in ice cube trays and then transfer to a freezer bag, freezing sliced […]

    Reply
  3. 3 Ways to Use Up Vegetables Before They Go Bad says:
    August 5, 2020 at 12:06 pm

    […] Pesto: Pesto can be made with many kinds of greens. Basil, spinach, arugula, and kale are all favorites in our house. Each has a slightly different flavor profile, but all of them are delicious! Another great thing about pesto is that you can freeze it in small amounts and then just pull it out anytime you need a quick meal (it’s delicious in soups, pasta, tossed with cooked veggies, or as a spread on sandwiches). It can also be a wonderful taste of summer in the dead of winter. […]

    Reply

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