main dishes

Arugula-Caraway Pesto Pasta

This meatless pasta dish is full of flavor from the quick pesto prepared with arugula, parsley, almonds and Parmesan cheese. Red Swiss chard adds color, texture and nourishment. Photo credit: Joanne Bruno from Eats Well with Others.
15m
PREP TIME
15m
COOK TIME
546
CALORIES
9
INGREDIENTS

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Ingredients 4 Servings

  • 1 cup arugula leaves
  • 1 cup fresh parsley leaves
  • 1/2 cup olive oil
  • 1/4 cup toasted slivered almonds
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1 tablespoon McCormick Gourmet™ Organic Caraway Seed
  • 8 ounces periatelli pasta substitution Substitutions available
    • thick spaghetti
  • 2 cups thinly sliced red Swiss chard, cut crosswise into thin strips

INSTRUCTIONS

  • 1 Place arugula, parsley, oil, almonds, Parmesan cheese, garlic and caraway seed in bowl of food processor; cover. Process until smooth. Set aside
  • 2 Meanwhile, cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to saucepot
  • 3 Stir Swiss chard into pasta on low heat until greens are wilted. Add pesto; toss to coat well, adding small amounts of reserved cooking water until desired consistency

TIPS AND TRICKS

Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.

Serve with additional Parmesan cheese, if desired.

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes