Pappardelle & Arugula w/ pistachios

Pappardelle is a long pasta with a flat, wide surface. 

Makes 4 servings 

Total time: 20 minutes 

Cook:

8oz dry pappardelle pasta 

2 cups halved cherry tomatoes 

2 cups arugula 

1/4 cup pitted and chopped kalamata olives 

Whisk:

1/4 cup white wine vinegar 

1 Tbsp. Minced lemon zest 

1 tsp. Honey

3 Tbsp. Extra-virgin olive oil

1/4 cup chopped, salted pistachios 

Salt and pepper to taste 

Cook pappardelle in a large pot of boiling salted water according to package directions; drain and transfer to a large bowl. Add tomatoes, arugula, and olives. 

Whisk together vinegar, zest, honey, and oil; pour over warm pasta mixture and toss gently to cost. Stir in pistachios and season with salt and pepper. 

Per serving: 403 cal; 18g total fat (2g sat); 0mg chol; 198mg sodium; 49g carbs; 4g fiber; 10g protein 

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