Arugula Pesto with Chicken & Prosciutto Tortelloni over Sliced Heirloom Tomatoes

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

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
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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%