Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Pasta Salad with Arugula-Lemon Pesto
Pasta Salad with Arugula-Lemon Pesto
About the Recipe
If you want proof that school gardens help create sophisticated and adventurous eaters, look no further.
Just say “arugula-lemon pesto” to yourself and marvel that the origin of this pasta salad recipe is a cookbook that is an offshoot of school garden programs in Vermont.
Source: EatingWell Magazine, April 2020
Ingredients:
1 pound whole-wheat rotini or penne pasta
2 ½ cups packed baby arugula
¾ cup grated Parmesan cheese
¾ cup unsalted sunflower seeds
5 cloves garlic
Zest & juice of 1 medium lemon, divided
1 teaspoon salt
½ cup extra-virgin olive oil
1 (15 ounce) can no-salt-added white beans, rinsed
1 cup slivered sun-dried tomatoes
⅓ cup finely chopped red onion
Ground pepper to taste
Getting it done:
Step 1: Bring a large pot of water to a boil. Cook pasta according to package directions.
Step 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.
Step 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.
Ingredients:
1 pound whole-wheat rotini or penne pasta
2 ½ cups packed baby arugula
¾ cup grated Parmesan cheese
¾ cup unsalted sunflower seeds
5 cloves garlic
Zest & juice of 1 medium lemon, divided
1 teaspoon salt
½ cup extra-virgin olive oil
1 (15 ounce) can no-salt-added white beans, rinsed
1 cup slivered sun-dried tomatoes
⅓ cup finely chopped red onion
Ground pepper to taste
Getting it done:
Step 1: Bring a large pot of water to a boil. Cook pasta according to package directions.
Step 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.
Step 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.
About the Recipe
If you want proof that school gardens help create sophisticated and adventurous eaters, look no further.
Just say “arugula-lemon pesto” to yourself and marvel that the origin of this pasta salad recipe is a cookbook that is an offshoot of school garden programs in Vermont.
Source: EatingWell Magazine, April 2020
Nutritional Info
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