Pasta Primavera with Arugula Pesto

 Recipe
Pasta Primavera with Arugula Pesto changes up traditional pesto with arugula, lemon, and walnuts insead of basil and pine nuts.

Yield:

Serves 6 (serving size: 1 1/2 cups pasta)

Nutritional Information

Calories 414
Fat 12.3 g
Satfat 2 g
Monofat 7 g
Polyfat 1.6 g
Protein 12 g
Carbohydrate 62 g
Fiber 3 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 254 mg
Calcium 0.0 mg

Ingredients

2 zucchini, thinly sliced
2 red onions, thinly sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups arugula
1 garlic clove, minced
3 walnut halves, toasted and chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 pound cooked penne
1/2 cup halved grape tomatoes
2 tablespoons lemon juice

Preparation

Preheat oven to 425°. In a bowl, toss zucchini and onions with 1 tablespoon olive oil and 1/4 tsp each salt and pepper. Spread on 2 baking sheets. Roast until tender (about 15 minutes), stirring once. In a food processor or blender, process arugula, garlic, walnuts, 1 tablespoon lemon juice, lemon zest, Parmesan, and 1/4 tsp each salt and pepper, pouring in 3 tablespoons olive oil in a slow stream. In a large bowl, toss arugula pesto with penne, roasted vegetables, grape tomatoes, and 2 tablespoons lemon juice.

Note:

Kelsey Nixon,

June 2012
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