Pea and Arugula Pesto Pasta Salad
Ingredients
The pasta salad
-
1
lb
whole wheat rotini
-
4
cups
loosely packed arugula leaves
-
2
cups
fresh or frozen peas, thawed
The pesto
-
2
cups
packed arugula leaves
-
1
cup
fresh or frozen peas, thawed
-
2
Tbsp
fresh mint leaves
-
3
cloves
garlic
-
¼
cup
pine nuts
-
⅓
cup
freshly grated Parmesan cheese
-
2
Tbsp
lemon juice
-
½
tsp
salt
-
¼
tsp
black pepper
-
⅓
cup
olive oil
Instructions
- 1. Boil salted water and cook the pasta until al dente, then drain.
- 2. In a food processor, combine arugula, peas, mint, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper; pulse until finely chopped.
- 3. With the processor running, slowly add olive oil until the mixture is emulsified and creamy.
- 4. In a large bowl, toss the warm pasta with the pesto, arugula, and peas; season with extra pepper and Parmesan before serving.
Nutrition Facts (estimated)
Servings
8
Calories
322
Total fat
19g
Total carbohydrates
30.5g
Total protein
8.8g
Sodium
128.1mg
Cholesterol
2.9mg
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