Fusilli with Pistachio-Arugula Pesto

Name: Fusilli with Pistachio-Arugula Pesto
Ingredients: 16 oz. fusilli noodles (use wheat/gluten-free if needed); 1/2 cup shelled unsalted pistachio nuts (or use sunflower seeds, cashews, or other nut or seed); 5 oz. baby arugula (or use baby spinach); 1/4 cup grated Parmesan cheese; 1/4 cup extra virgin olive oil; 1/2 lemon (juice only, about 2 Tbsp.); 1 - 2 cloves garlic

www.thescramble.com

Enjoy a fun twist on classic pesto with pistachio-arugula flavors in this Fusilli with Pistachio-Arugula Pesto recipe. Perfect for family dinners or healthy lunches!

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

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Ingredients

16 oz. fusilli noodles (use wheat/gluten-free if needed)
1/2 cup shelled unsalted pistachio nuts (or use sunflower seeds, cashews, or other nut or seed)
5 oz. baby arugula (or use baby spinach)
1/4 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
1/2 lemon (juice only, about 2 Tbsp.)
1 - 2 cloves garlic