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Penne with Arugula Pesto, Idaho® Red Potatoes and Spring Vegetables

Priscilla
  • 30 minutes
  • Serves

INGREDIENTS

1 cup

Arugula, packed

4 oz

Asparagus

1 tbsp

Garlic

6 oz

Idaho red potatoes

1 tbsp

Meyer lemon, fresh juice

1/4 tsp

Red chili flakes

1/2 cup

Sugar snap peas

1/3 cup

Olive oi, extra-virgin

4 oz

Penne pasta

1/2 tsp

Sea salt

1 tbsp

Olive oil, extra virgin

1/4 cup

Pine nuts, toasted