Grammy's Kitchen · Pesto Pasta · Arugula Walnut Pesto Pasta
One of 66 pesto pasta recipes we measured
from www.jocooks.com
10 cooks on www.jocooks.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 43% | 12% |
| protein add | 22% | 22% |
| aromatics | 3% | 1% |
| vegetables and beans | 35% | 18% |
| salt | 0% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounce dry pasta (I used gemelli) |
| 120 g | 4 cups arugula (packed, I used baby arugula) |
| 145 g | 2/3 cup olive oil |
| 9 g | 3 cloves garlic (peeled) |
| 58 g | 1/2 cup walnuts |
| 75 g | 3/4 cup Parmesan cheese (grated) |
| 2 g | 1/4 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon pepper (or to taste) |
Method: 3 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very quick and good alternative to regular pesto, although I did add a dash of sugar to offset the peppery bitterness of the arugula. I think I'll try spring mix next time.” — a cook, 4.0★
“This looks great. Love the vibrant green! Hope you get your quiet back soon :)” — a cook, 5.0★