The varying shades of green add a nice touch to this easy-to-make pasta dish.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
330 g linguine, uncooked
2 cups small broccoli florets
1 cup rinsed canned lentils
1/2 cup frozen baby peas
2 cups tightly packed baby arugula
1/3 cup chopped fresh parsley
1/4 cup pine nuts
2 Tbsp. Kraft 100% Parmesan Grated Cheese
2 small garlic cloves, minced
1/4 tsp. black pepper
1/2 cup Renée's Balsamic Vinaigrette
Add To Shopping List
How do I make it ?
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli, lentils and peas to the boiling water for the last 2 min.
Meanwhile, use pulsing action of food processor to process remaining ingredients in food processor until smooth.
Drain pasta mixture, reserving 1/3 cup of the cooking water. Place pasta mixture in large bowl. Add arugula mixture; mix lightly. Gradually stir in enough of the reserved cooking water until pasta mixture is of desired consistency.
Kraft Kitchen Tips!
Serve topped with additional Parmesan cheese.
Substitute coarsely chopped toasted walnuts for the pine nuts.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 1.5 g
Cholesterol 0 mg
Sodium 230 mg
Total carbohydrate 54 g
Dietary fibre 7 g
Sugars 5 g
Protein 13 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.