Arugula Caraway Pesto Pasta Recipe

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This meatless pasta dish is full of flavor from the quick pesto prepared with arugula, parsley, almonds and Parmesan cheese. Red Swiss chard adds color, texture and nourishment.
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  • 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® Caraway Seed
  • 8 ounces periatelli pasta or thick spaghetti
  • 2 cups thinly sliced red Swiss chard (cut crosswise into thin strips)
15 mins
15 mins
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. Serve with additional Parmesan cheese, if desired.Test Kitchen Tip: Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.
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Nutrition (per serving)
Calories: 546 Calories
Fat: 34 Grams
Protein: 13 Grams
Cholesterol: 8 Milligrams
Carbohydrates: 47 Grams
Sodium: 179 Milligrams
Fiber: 4 Grams

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