Arugula Lemon Pesto Pasta Salad

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1 lb. rotini or penne
  • 2 1/2 cups packed baby arugula
  • 3/4 cup grated Parmesan
  • 3/4 cup unsalted sunflower seeds
  • 5 garlic cloves
  • Zest and juice of 1 medium lemon, divided
  • 1 tsp salt
  • 1/2 cup olive oil
  • 15 oz. can white beans, rinsed
  • 1 cup slivered sun-dried tomatoes
  • 1/3 cup finely chopped red onion
  • Black pepper to taste

Directions

  1. Bring a large pot of water to a boil. Cook pasta as directed.

  2. Meanwhile, combine arugula, Parmesan, sunflower seeds, garlic, lemon zest, and salt in a food processor; process until smooth. With the motor running, add lemon juice and oil; process until combined.

  3. Reserve 1/2 cup cooking water, then drain the pasta. Transfer the pasta to a large bowl and add the pesto, beans, sun-dried tomatoes, onion and pepper; toss to combine. Add just enough of the reserved pasta-cooking water to get a creamy consistency; toss to coat.

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