Arugula Pesto with Chicken & Prosciutto Tortelloni over Sliced Heirloom Tomatoes
Instead of using the usual basil to make fresh pesto, this recipe uses arugula. Delicious and easy to make, it's then tossed with chicken & prosciutto tortelloni.
nutritional facts
Ready in
18
mins
Preparation
10
mins
Serves
4
people
Ingredients:
1 cup packed baby arugula leaves
1/4 cup toasted pine nuts, walnuts or almonds
1 small clove garlic
1/4 teaspoon kosher salt
1/4 cup good quality extra-virgin olive oil
1/4 cup grated Parmesan cheese
1 package BUITONI Refrigerated Chicken & Prosciutto Tortelloni (9 oz.)
2 large heirloom tomatoes
Freshly ground black pepper to taste
Good quality extra-virgin olive oil for serving (optional)
Directions:
PLACE arugula, pine nuts, garlic and salt in food processor; process until finely chopped. Add oil; process until combined. Add cheese; pulse to combine. PREPARE pasta according to package directions, reserving ¼ cup of cooking water.
TOSS pesto with pasta; thin with reserved cooking water, if desired.
PLACE a few slices of tomatoes on each plate; top each with about 1 cup of pesto tortelloni. Season with pepper. Drizzle with extra oil and sprinkle with additional pine nuts, if desired.
https://www.buitoni.com/pasta-recipes/146165/arugula-pesto-chicken-prosciutto-tortelloni-over-sliced-heirloom-tomatoes
Try these next
Arugula Pesto with Chicken & Prosciutto Tortelloni over Sliced Heirloom Tomatoes
Nutritional Information
| Calories 410 | |
| Calories from Fat 240 | |
| Total Fat 27g | 41% |
| Saturated Fat 5g | 25 % |
| Cholesterol 30mg | 10 % |
| Sodium 500mg | 21 % |
| Carbohydrate 32g | 11 % |
| Dietary Fiber 3g | 11 % |
| Sugars 4g | |
| Protein 13g | |
| Vitamin A | 25% |
| Vitamin C | 20% |
| Calcium | 10% |
| Iron | 10% |