Creamy Olive and Arugula Pesto Pasta
Ingredients
The pesto
-
2
cups
baby arugula, packed
-
¾
cup
pitted green olives
-
½
cup
walnut halves, toasted
-
4
cloves
garlic, peeled
-
1 ½
tablespoons
nutritional yeast
-
2
tablespoons
lemon juice
-
to taste
sea salt and ground black pepper
-
⅓
cup + 2
tablespoons olive oil
The pasta and vegetables
-
¾
lb
penne pasta, or other shape
-
2
medium
zucchini, cut into thin half moons
-
¾
cup
non-dairy creamer
-
to serve
chili flakes (optional)
Instructions
- 1. Bring a large pot of salted water to a boil.
- 2. In a food processor, combine arugula, olives, walnuts, garlic, nutritional yeast, lemon juice, salt, and pepper. Pulse until finely chopped.
- 3. With the motor running, drizzle in ⅓ cup + 2 tablespoons of olive oil until a creamy paste forms. Adjust seasoning and set aside.
- 4. Cook the pasta according to package directions. Drain and return the pot to the heat.
- 5. Add remaining olive oil to the pot and sauté the zucchini until soft and lightly browned.
- 6. Stir in the pesto and non-dairy creamer until the sauce is heated through.
- 7. Add the cooked pasta to the sauce and mix thoroughly. Optionally, stir in extra arugula.
- 8. Serve hot with chili flakes if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
You might also like