Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Arugula, an aromatic salad green with a peppery mustard flavor, gives this easy-to-make pesto its unique flavor. Add fresh shelled peas and pasta, and you have a quick spring meal.

Recipe by Cooking Light March 1999


Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

8 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • To prepare pesto, drop walnuts and garlic through food chute with food processor on; process until minced. Add spinach and next 6 ingredients (spinach through pepper); process until finely minced. With food processor on, slowly pour oil through food chute; process until well-blended.

  • Combine pesto, orzo, and peas in a large bowl, and toss well.

Nutrition Facts

141 calories; calories from fat 30%; fat 4.7g; saturated fat 0.8g; mono fat 2.3g; poly fat 1.2g; protein 5.5g; carbohydrates 19.7g; fiber 1.7g; cholesterol 1mg; iron 1.5mg; sodium 194mg; calcium 58mg.