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Penne With Arugula-Artichoke Pesto
2 or 2 Serving Dinner

Penne

with Arugula-Artichoke Pesto

Tags: Soy-Free, Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
1
FAT
1g
CARBOHYDRATES
1g
PROTEIN
1g


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INGREDIENTS

  1. 16 oz. whole-wheat penne pasta
  2. 1 can cannellini beans
  3. 3 garlic cloves, peeled
  4. 1/3 cup toasted walnuts
  5. ½ teaspoon salt*
  6. 2 cups arugula
  7. ¼ teaspoon red pepper flakes
  8. 6 oz. artichoke hearts
  9. 2 tablespoons olive oil*
  10. ½ cup cherry tomatoes
  11. 2 tablespoons dried basil
  12. *not included
Tools: Food Processor or Blender, Medium Pot
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
1
FAT
1g
CARBOHYDRATES
1g
PROTEIN
1g


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INSTRUCTIONS

1

Prep: Wash and dry the produce. Drain and rinse the beans and artichoke hearts. Slice the tomatoes in half. Roughly chop the walnuts. Crush the garlic by placing the garlic under your chef knife, press down on the flat side of your knife using the heel of your hand until the cloves break down.

2

Bring a medium pot of water to a rolling boil. Add the pasta and cook until pasta is tender, about 15-17 minutes. Drain the pasta and return to pot.

3

Make the pesto by combining the walnuts, garlic and ½ teaspoon salt to a food processor or blender and pulse until finely minced. Add the arugula, artichoke hearts, red pepper flakes and 2 tablespoons olive oil. Blend until you have a smooth and creamy consistency, adding water as needed.

4

Add the beans to the pot of pasta and stir.

5

Add the pesto, tomatoes and dried basil to the pasta and stir well.

6

Serve immediately and enjoy!

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