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creamy arugula basil pesto
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5 from 2 votes

Creamy Arugula-Basil Almond Pesto Pasta

This Arugula-Basil Almond Pesto recipe is both creamy and light.
Course Main Course, Pasta
Cuisine Italian, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 353kcal
Author Robin Gagnon

Ingredients

  • ½ pound dry pasta
  • handful of fresh basil roughly ⅔ cup
  • handful of fresh arugula roughly ⅔ cup
  • ¼ cup slivered almonds
  • clove of garlic
  • ½ tsp. Kosher salt
  • 2 tbs. olive oil
  • 1 teaspoon of organic chicken base
  • ½ cup low fat buttermilk
  • ¼ cup grated parmesan
  • fresh ground pepper to taste

Instructions

  • Cook pasta in salted pot of boiling water and cook to al dente, drain and put aside.
  • Put basil, arugula, almonds, garlic, salt & oil in food processor and pulse until it becomes a thick paste.
  • Place buttermilk in sauce pan over med-high heat, and whisk in chicken base.
  • Simmer for about a minute, then add pesto mix, stir and heat through.
  • Take off burner, and stir in the cheese and cooked pasta.
  • Add pepper to taste.

Nutrition

Calories: 353kcal | Carbohydrates: 46g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 517mg | Potassium: 258mg | Fiber: 3g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg