Penne with Arugula Pesto Idaho® Red Potatoes and Spring Vegetables

Penne with Arugula Pesto, Idaho® Red Potatoes and Spring Vegetables

Penne with Arugula Pesto, Idaho® Red Potatoes and Spring Vegetables

By shescookin.com
30 minutes

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Details
  • Servings:   6
  • Calories:   248
  • Protein:   7g
  •  
  • Fiber:   5g
  • Sugar:   4g
  • Carb Total:   37g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   8g
  •  
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 4 ounces penne pasta
  • 6 ounces Idaho® red potatoes (about 4 medium potatoes)
  • 4 ounces asparagus
  • 1/2 cup sugar snap peas
  • 1 tablespoon extra virgin olive oil
  • 1 cup packed arugula
  • 1 tablespoon garlic (minced (about 3 cloves))
  • 1/4 cup pine nuts (toasted)
  • 1 tablespoon fresh Meyer lemon juice
  • 1/2 teaspoon sea salt*
  • 1/4 teaspoon red chili flakes
  • 1/3 cup extra-virgin olive oi
Instructions

Penne with Arugula Pesto, Idaho® Red Potatoes and Spring Vegetables serves 6 original recipe by shescookin.com.

View original preparation instructions

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