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Pow! Pasta Pesto

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I was introduced to Ancient Harvest‘s POW! Pasta at Expo West, the world’s largest natural, organic and healthy products event.  These are the only bean and lentil-based pastas made with quinoa.  Each serving has twice the protein (21-25 grams) and three times the fiber (7 grams) of traditional wheat pasta. The line includes five pasta shapes (lentil, rotini, spaghetti, elbows, and linguini) , three mac and cheese varieties (mild, white, and cheddar), and two pasta meals (Italiano and Cubanitos).

The Ancient Harvest team was nice enough to send me the Green Lentil Penne for recipe creation!  Before I added all of the fixings, I tasted a few penne.  I could have put butter, seasoned with pepper and garlic salt, and sprinkled some Parmesan cheese on the top and been set, but I decided to make the full recipe!

Since the pasta has packed with protein, I went with a veggie packed arugula pesto topped with artichokes and tomatoes for a touch of color.  I’ll be definitely making this recipe again and I can’t wait to try recipes with the other variations of POW! Pasta!

 

1 Box Ancient Harvest Green Lentil Penne POW! Pasta 

1/2 Cup Tomatoes, halved

1 Cup Artichokes

4 Cups Arugula

1/4 Cup Shredded Parmesan plus a few tablespoons for garnish

1/4 Cup Walnuts

1/2 – 3/4 Cup Olive Oil

1 Garlic Clove

Salt and Pepper to taste

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Bring a pot of water to a gentle boil

Salt the water and add pasta

Bring to boil then reduce heat to medium 

While pasta is cooking, add arugula, walnuts, Parmesan cheese, garlic, 1/4 cup olive oil, and salt & pepper to food processor (or blender) and begin pulsing 

Stream in the rest of the olive oil and pulse until consistency of liking

Coat the bottom of a sauté pan over medium heat with olive oil 

Once hot, add artichokes, artichokes, salt, and pepper, and stir to combined

Sauté until hot and a bit charred

Once pasta is cooked, drain, reserving 1/4 cup pasta water

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In a bowl, add pasta, reserved pasta water, and pesto

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Stir until well combined

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Spoon pasta into two bowls, add tomatoes and artichokes, and garnish with Parmesan Cheese

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POW! Pasta Pesto
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
888 calories
36 g
7 g
79 g
14 g
12 g
290 g
343 g
4 g
0 g
64 g
Nutrition Facts
Serving Size
290g
Servings
2
Amount Per Serving
Calories 888
Calories from Fat 697
% Daily Value *
Total Fat 79g
122%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 51g
Cholesterol 7mg
2%
Sodium 343mg
14%
Total Carbohydrates 36g
12%
Dietary Fiber 8g
31%
Sugars 4g
Protein 14g
Vitamin A
29%
Vitamin C
38%
Calcium
26%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Box Ancient Harvest Green Lentil Penne POW! Pasta
  2. 1/2 Cup Tomatoes, halved
  3. 1 Cup Artichokes
  4. 4 Cups Arugula
  5. 1/4 Cup Shredded Parmesan plus a few tablespoons for garnish
  6. 1/4 Cup Walnuts
  7. 1/2 - 3/4 Cup Olive Oil
  8. 1 Garlic Clove
  9. Salt and Pepper to taste
Instructions
  1. Bring a pot of water to a gentle boil
  2. Salt the water and add pasta
  3. Bring to boil then reduce heat to medium
  4. While pasta is cooking, add arugula, walnuts, Parmesan cheese, garlic, 1/4 cup olive oil, and salt & pepper to food processor (or blender) and begin pulsing Stream in the rest of the olive oil and pulse until consistency of liking
  5. Coat the bottom of a sauté pan over medium heat with olive oil
  6. Once hot, add artichokes, artichokes, salt, and pepper, and stir to combined
  7. Sauté until hot and a bit charred
  8. Once pasta is cooked, drain, reserving 1/4 cup pasta water
  9. In a bowl, add pasta, reserved pasta water, and pesto
  10. Stir until well combined
  11. Spoon pasta into two bowls, add tomatoes and artichokes, and garnish with Parmesan Cheese
beta
calories
888
fat
79g
protein
14g
carbs
36g
more
http://www.newsforchews.com/
Stay hungry…

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