Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto Recipe
Ingredients
- 1 Pound Farfalle pasta
- 3/4 Cup sundried tomatoes, packed in oil
- 1/4 Cup parmesan cheese
- 3 Tbsp pine nuts
- 2 1/2 Tbsp balsamic vinegar
- 2 Cloves garlic, minced
- 1/3 Cup extra virgin olive oil
- Salt and freshly ground black pepper
- 6 Oz baby arugula
- 3/4 Cups crumbled goat cheese
View Full Recipe at Lynsey Lou's
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 441g | |
| Calories 1419 | |
| Calories from Fat 1146 | 81% |
| Total Fat 130.58g | 163% |
| Saturated Fat 41.19g | 165% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 1075mg | 45% |
| Potassium 637mg | 18% |
| Total Carbs 17.41g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 10.63g | 7% |
| Protein 48.31g | 77% |
