Rating: 4.5 stars
73 Ratings
  • 5 star values: 46
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 4

If you have time, try DIY pesto! Combine 2 cups fresh basil, 1/4 cup toasted pine nuts, 1/4 cup grated Parmesan cheese, 3 Tbsp. olive oil, 2 Tbsp. water, 1 clove garlic, and 1/2 tsp. each salt and black pepper. Process or blend until desired consistency.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
10
Yield:
8 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.

    Advertisement
  • In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of the cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.

Nutrition Facts

244 calories; fat 12g; cholesterol 5mg; saturated fat 3g; carbohydrates 25g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 2g; protein 9g; vitamin a 618.3IU; vitamin c 1.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.8mg; folate 62.2mcg; vitamin b12 0.1mcg; sodium 474mg; potassium 105mg; calcium 144mg; iron 1.7mg.
Advertisement