Guest guest Posted January 16, 2007 Report Share Posted January 16, 2007 @@@@@ Arugula and Basil Pesto Linguine - 11 pts 12 oz spelt linguine 4 c arugula leaves 1 c tightly packed basil leaves 3-4 cloves garlic, minced 2 Tbsp pine nuts Salt and black pepper to taste 1/3 c extra virgin olive oil 1/4 c grated Parmesan cheese 1. Prepare pasta per package directions. Drain and place into large serving bowl. 2. Meanwhile, in food processor, make pesto by combining arugula, basil, garlic, pine nuts, and salt and black pepper to taste. Process to coarsely chop. 3. With food processor running, slowly add oil in a steady stream until mixture is smooth. 4. Toss pasta with pesto. Sprinkle with cheese. Makes 4 Servings Per Serving: 520 cal, 17 g pro, 65 g carb, 21 g fat, 3.5 g sat fat, 5 mg chol, 4 g fiber, 100 mg sodium Prep Time: 25 minutes Cooking Time: 8-10 minutes Source: South Beach Diet Cookbook (Rodale, 2004) Formatted by Chupa Babi in MC: 01.16.07 High-fiber spelt--the ancient grain in this pasta--packs more protein than wheat and is higher in B vitamins. ChupaNote: as usual added some red pepperflakes, maybe 1/2 teaspoon. Used Reggiano; its softness really does make the best pesto. I added 1 tablespoon lemon juice to keep the greens green! I'd use more pine nuts next time and cut the oil back to a quarter cups. I'd rather use the fat calories for the nuts. ----- Quote Link to comment Share on other sites More sharing options...
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