Hands-on time: 15 minutes
Total time: 25 minutes
- 2 medium figs
- 1 tbsp balsamic vinegar
- 8 oz whole-wheat rotini pasta
- 1 clove garlic
- 1 oz unsalted roasted pistachio nuts
- 3 cups baby arugula, tightly packed
- 1 tsp fresh lemon juice
- 1/4 cup low-sodium vegetable broth
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1 oz reduced-fat feta cheese, crumbled
- Preheat oven to 350°F. Remove stems from figs and cut each into quarters. In a small bowl, toss figs with vinegar. Arrange fig segments skin side down on a small baking sheet and roast for 12 to 15 minutes or until softened.
- Cook pasta according to package directions.
- Meanwhile, prepare pesto: Combine garlic and nuts in a food processor and pulse several times until finely chopped. Add arugula, lemon juice, broth, oil and salt and pulse a few more times until well combined. Scrape down sides of bowl as necessary.
- Drain pasta and toss with pesto. Top each serving with 1/4 oz cheese and 2 fig segments. Serve immediately.
Nutrients per 1-cup serving: Calories: 324, Total Fat: 11 g, Sat. Fat: 2 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 1 g, Carbs: 45 g, Fiber: 10 g, Sugars: 6 g, Protein: 13 g, Sodium: 247 mg, Cholesterol: 2 mg
Nutritional Bonus: Making fresh pesto is a fuss-free way to boost the flavor quotient of any meal. Using fresh, seasonal ingredients, along with low-sodium broth and a little olive oil, you can create a bold, intense flavor. For our pesto, vitamin C-rich arugula combined with potassium-rich pistachios offer a powerful immunity boost to help you stave off the sniffles this fall. Whole-wheat pasta, loaded with fiber, enhances the pleasing nutty flavor of this simple yet satisfying pasta dish.
See AlsoAvocado Pesto