Fast & Fresh Pesto Pasta with Roasted Figs

By mitzzy

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

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

Details

Servings 4

Preparation

Step 1

ONE: 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.

TWO: Cook pasta according to package directions.

THREE: 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.

FOUR: Drain pasta and toss with pesto. Top each serving with ¼ oz cheese and 2 fig segments. Serve immediately.