Arugula Pesto Pasta with Roasted Figs

Serves: 4
Hands-on time: 15 minutes
Total time: 25 minutes

INGREDIENTS:

• 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

INSTRUCTIONS:

1. 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.
2. Cook pasta according to package directions.
3. 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.
4. 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.

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