Grammy's Kitchen · Pesto Pasta · Pesto Pasta with Arugula, Asparagus, Peas, a
One of 66 pesto pasta recipes we measured
from www.skinnytaste.com
It ranks #1 of 66 for noodle texture among the pesto pasta recipes we compared. 29 cooks on www.skinnytaste.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 14% | 12% |
| protein add | 9% | 22% |
| aromatics | 2% | 1% |
| vegetables and beans | 215% | 18% |
| salt | 0% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Kosher salt | |
| 100 g | 1 cup packed fresh basil |
| 165 g | 5 1/2 cups baby arugula |
| 6 g | 2 cloves garlic (chopped) |
| 25 g | 1/4 cup freshly grated Parmesan cheese (plus (optional) more for serving* ) |
| 1 small lemon (halved) | |
| 3 tablespoon roasted and shelled pistachios (chopped) | |
| 41 g | 3 tablespoons extra virgin olive oil (plus 2 teaspoons ) |
| 284 g | 10 ounces whole-wheat Delallo fusilli (other short pasta shape) |
| 227 g | 1/2 pound fresh asparagus (cut into 1 1/2-inch pieces) |
| 218 g | 1 1/2 cups fresh or frozen peas (thawed) |
| crushed red pepper flakes (optional for serving) |
Method: 8 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I did really enjoy this salad. I made it for friends and everyone enjoyed it. I did think the taste was a bit one-dimensional for a standalone dinner, and I started craving sun-dried tomatoes while eating it, so that would be an idea for next time. I also thou” — a cook, 4.0★
“With a couple of additions, this was great! I love pesto & have been missing it. I thought the initial flavor was a little too lemony, so I drizzled my arugula/spinach with oil& red wine vinegar instead & this seemed to balance the lemon. I added s” — a cook, 4.0★