15m
PREP TIME
15m
COOK TIME
546
CALORIES
9
INGREDIENTS
Servings: 4
Ingredients
- 1 cup arugula leaves
- 1 cup fresh parsley leaves
- 1/2 cup olive oil
- 1/4 cup toasted slivered almonds
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1 tablespoon McCormick Gourmet™ Organic Caraway Seed
-
8
ounces
periatelli
pasta
![substitution]( "substitution")
Substitutions available
- thick spaghetti
- 2 cups thinly sliced red Swiss chard, cut crosswise into thin strips
INSTRUCTIONS
- 1 Place arugula, parsley, oil, almonds, Parmesan cheese, garlic and caraway seed in bowl of food processor; cover. Process until smooth. Set aside
- 2 Meanwhile, cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to saucepot
- 3 Stir Swiss chard into pasta on low heat until greens are wilted. Add pesto; toss to coat well, adding small amounts of reserved cooking water until desired consistency
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NUTRITION INFORMATION
(per Serving)
Chicharron Pork Belly Burnt Ends Charcuterie Board
![pork belly burnt ends]()
