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Whole Wheat Pasta with Arugula Walnut Pesto

Whole Wheat Pasta with Arugula Walnut Pesto


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A homemade wheat pasta with a vibrant and flavorful pesto sauce.MORE+LESS-

2

cups Gold Medal™ whole wheat flour

1

cup Gold Medal™ all-purpose flour

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  • 1

    Mix the eggs with the flours, a splash of olive oil, and some salt. Knead to form a dough.

  • 2

    When the dough is smooth, place it in the fridge to rest for 30 minutes.

  • 3

    Meanwhile, place the arugula, walnuts, cheese, and garlic into a food processor and pulse to form the pesto.

  • 4

    Work your dough through a pasta roller on the widest setting. Fold the dough over itself and repeat until it starts coming out of the machine smooth.

  • 5

    Now move to the next thickest setting and run the pasta through. Continue doing this incrementally until you reach the third thinnest setting.

  • 6

    Run your sheet of pasta through the fettuccine cutter, or alternatively cut it by hand.

  • 7

    Allow to dry on a sheet.

  • 8

    Boil for about 5 minutes until al dente. Pour one or two ladles of the pasta water into your pesto and mix well. Now mix in the drained pasta and stir to coat.

No nutrition information available for this recipe

More About This Recipe

  • Before cooking this recipe, I had never made wheat pasta.

    This might not seem out of the ordinary to you, but for someone who has made noodles with everything from olives to peanuts to buckwheat, never making a plain whole wheat pasta is a bit surprising. Despite this fact, I think these were some of the best noodles I have ever made in terms of taste, texture, and look.

    Paired with a light arugula walnut pesto, this pasta is a delicious treat.

    Feel free to do this in the food processor or at least in a bowl, but I prefer the old fashioned well method.

    Incorporate the flour bit by bit until it takes on just the right amount.

    At first it will be flaky, but as you knead it becomes smooth.

    Let this rest in the fridge while you make the pesto.

    The pesto is really easy to make, just pop everything into the food processor and pulse a few times.

    Vibrant and beautiful.

    Back to the dough! Start out by running the dough through the roller a few times at the widest setting, folding it over on itself each time. This will basically finish the kneading process.

    See the difference! Now we can start going thinner and thinner.

    If you don’t have the noodle attachment, just roll it up and cut with a knife. Make sure there is plenty of flour.

    I like to dry my pasta on a sheet to allow the bottom to dry almost as fast as the top and not stick.

    Boil the pasta for only about 5 minutes. It should still have some bite to it.

    A little bit of the pasta water goes into the pesto to finish it.

    Healthier from the whole grains, and super flavorful from the greens, cheese, and nuts.

    Oh, and did I mention it’s beautiful?

    Dan Whalen would take walnuts over pine nuts anytime. He has been blogging for over four years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!


Walnut Pesto Pasta

Twist on the traditional pesto with walnuts and fresh basil. Roasted tomatoes, wilted spinach, and arugula are also added to the pasta.

This is not your typical pesto pasta.

This pasta is loaded with fresh basil, walnuts, roasted tomatoes, wilted spinach and arugula. I had an abundance of fresh basil and leftover walnuts which needed to be put to good use. The two of them together make a perfect combination for pesto.

Pesto is typically made with fresh basil and pine-nuts. However nowadays you will see many variations of pesto. They range from adding walnuts, pecans, or even almonds. Mint and parsley can be used in place of the basil.

The trick to any good pesto is a good quality olive oil. Better yet, good quality olive oil that is added SLOOOOWLY into the food processor. If you add the oil all at once it will separate and not be thick and creamy like we want.

To make the walnut-basil pesto we start by adding walnuts and garlic to our food processor and pulse for 30 seconds. The texture will look similar to wet sand.

Next add in the fresh basil and pulse for an additional 30 seconds.

Add olive oil in a slow steady stream. (If you are not able to add in oil with the food processor running, add 1-2 tablespoons of oil at a time and pulse for 10 seconds.

To make the roasted cherry tomatoes start by cutting tomatoes in half and placing them cut side down onto a baking sheet. Drizzle with olive oil and salt and pepper. Place in the oven and roast for 15-20 minutes.

The tomatoes come out of the oven tender and caramelized. You will be amazed at how sweet the tomatoes become after they are roasted.

The roasted tomatoes can take on many uses as well. Puree them in a blender or food processor and serve as a quick pasta sauce.

This basil-walnut pesto is so simple to make and can be used as a dressing for vegetables, or a sauce for rice. Enjoy! ♥


Arugula Walnut Pesto

  • Author: Cookie and Kate
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 2 cups 1 x
  • Category: Sauce
  • Method: Food processor
  • Cuisine: Italian
  • Diet: Vegetarian

This recipe yields enough pesto to toss with pasta for 6 to 8 people. Feel free to double the recipe if you really want to make it in bulk. I live alone so this is plenty of pesto for me!

Ingredients

  • 4 cups packed fresh arugula (thick stems removed if not using baby arugula)
  • 1 cup walnut halves
  • 1 cup freshly grated Parmesan cheese
  • 1 cup extra-virgin olive oil
  • 12 garlic cloves, unpeeled
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • ½ to 1 full lemon, squeezed

Instructions

  1. Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down.
  2. Over medium high heat, toast the walnuts until fragrant, about three to five minutes.
  3. In a food processor, combine the arugula, salt, walnuts and all the garlic.
  4. Pulse while drizzling in the olive oil.
  5. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste.

Notes

Adapted from Simply Recipes.
Change it up: Substitute basil for the arugula, or pecans or almonds for the walnuts.

▸ Nutrition Information

Note on freezing pesto: Some instructions on freezing pesto suggest that you leave out the parmesan altogether, and add fresh parmesan to your pasta when you’re ready to eat it. I haven’t had any problems with my frozen pesto, which includes the parmesan, but I thought I’d throw the suggestion out there.

By Kathryne Taylor

Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
More about Cookie and Kate »

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Arugula Walnut Pesto Pasta

Pesto is a fantastic way to include a whole lot of green in your diet. Whether you use spinach, arugula, or even the more traditional basil, the sauce has it all. While somewhat high in calories, it’s filled with nutrients and flavor you can enJOY in moderation.

To make this dish gluten free, swap julienned zucchini for penne.

Ingredients

Pesto

  • 2 cups arugula
  • ⅓ cup Parmesan cheese
  • ¼ cup extra virgin olive oil, such as Colavita
  • ¼ cup walnuts
  • 1 garlic clove
  • ¼ teaspoon kosher salt
  • Juice of 1 lemon

Pasta

  • 1 pound raw whole-wheat penne
  • 2 tablespoons extra virgin olive oil, such as Colavita
  • 2 garlic cloves
  • 2 shallots (optional)
  • 2 cups chopped fresh tomatoes
  • 2 cups fresh or frozen broccolini or broccoli florets, not thawed
  • Freshly ground black pepper

Preparation

1. Combine arugula, Parmesan, evoo, walnuts, garlic, salt, and lemon juice in a food processor or blender. Puree until smooth and set aside.

1. Bring a large pot of salted water to a boil and cook pasta according to package directions, al dente.

2. Meanwhile, heat a large deep sauté pan over medium-high heat.

3. Add evoo, garlic, and shallots and sauté until just fragrant, about 1 minute.

4. Add tomatoes and cook until heated through.

5. Add broccolini, mix well, and continue cooking until pasta is ready.

6. Drain pasta (don’t rinse), reserving 1 cup of pasta water, and add pasta to the pan of tomatoes.

7. Top with pesto, turn off the heat, and toss well adding pasta water as needed to thin and coat the pasta.


Yualanana

Ina Garten Pasta Salad Pesto - Broaden Your Horizons: 8 Pasta Salad Recipes Without Mayo . - Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes… copyright 2001, barefoot contessa parties!. Best ina garten pasta salad from pasta salad barefoot contessa. It's great for a packed lunch or summery picnic. Aka pasta with vodka sauce…ina, you're so naughty. The smell, the taste, the look of it. Ina garten's pasta alla vecchia bettola.

However, it's still delicious the following day. · blend fresh basil pesto at home for ina garten's pasta, pesto and peas recipe from barefoot. I wish i had the ability to actually grow plants without killing them, because i would have basil plants all over the place. But this year, with large gatherings off the table, you can still take advantage of before tossing the pesto with the pasta, you'll add three simple upgrades: Pesto pasta salad is the perfect quick and tasty side dish!

Ina Garten's Pasta Alla Vecchia Bettola (Best Vodka Sauce . from i.pinimg.com Ina garten's pasta alla vecchia bettola. But we're usually right, huh? They're both effortless, classic and always there for you. And since basil is at its peak during the warm months, pesto pasta salad has quickly become my favourite. Toss cooked pasta with walnut dressing and additional vinegar and oil to loosen (i used about 1 tablespoon extra oil and 2 amy. I wish i had the ability to actually grow plants without killing them, because i would have basil plants all over the place. Pasta, pesto, and peas from barefoot contessa. Ina garten pasta salad ina garten potato salad potato dishes potato recipes vegetable ina garten's 16 bean pasta e fagioli.

Italian pesto recipes nut recipes pureeing recipes gluten free.

We know what we're talking about. Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. Whole wheat pasta with edamame and pesto saucemadeleine cocina. This link is to an external site that may or may not meet accessibility guidelines. Serve the pasta for a quick family meal, or add a lemony salad, crusty bread, and chilled wine for dinner parties. The pesto is lightened up to a delicious creamy consistency and blended with hearty spinach. I certainly hope you give this pine nut and arugula pesto pasta salad a shot. However, it's still delicious the following day. (as ina garten would say, how easy is that!?) i recommend serving this pasta salad on the day you make it. H.r., las vegas, nv ina garten: Pasta salad lasts for days in the fridge, making it great for potlucks and picnics. Pesto is delicious in pasta salad! But we're usually right, huh?

But we're usually right, huh? Each serving (based on 3 servings). Potlucks, picnics, and your lunch hour won't know what hit them. The barefoot contessa's pasta, peas and pesto packs the flavor with basil, garlic and parmesan add the pesto mixture to the cooled pasta and then add the parmesan, peas, pignoli, salt to clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. This simple pesto pasta salad is dressed with fresh basil pesto.

Tomato Feta Pasta Salad Recipe by Ina Garten | Feta pasta . from i.pinimg.com Say that five times fast. Best ina garten pasta salad from pasta salad barefoot contessa. H.r., las vegas, nv ina garten: This pesto pasta salad is so easy to put together. This is not in any of her cookbooks, so i wanted to share it here. And since basil is at its peak during the warm months, pesto pasta salad has quickly become my favourite. This pasta salad was inspired by my recent purchase of pesto from costco. Toss cooked pasta with walnut dressing and additional vinegar and oil to loosen (i used about 1 tablespoon extra oil and 2 amy.

The barefoot contessa's pasta, peas and pesto packs the flavor with basil, garlic and parmesan add the pesto mixture to the cooled pasta and then add the parmesan, peas, pignoli, salt to clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner.

Here, 12 of the contessa's best pasta recipes. I certainly hope you give this pine nut and arugula pesto pasta salad a shot. Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. Penne with pesto and peas. One of the first recipes she shared was her broccoli. Stir in the crème fraîche followed by the pesto, then. Potlucks, picnics, and your lunch hour won't know what hit them. And since basil is at its peak during the warm months, pesto pasta salad has quickly become my favourite. This link is to an external site that may or may not meet accessibility guidelines. The pesto is lightened up to a delicious creamy consistency and blended with hearty spinach. Pasta salad lasts for days in the fridge, making it great for potlucks and picnics. From ina garten / the barefoot contessa. H.r., las vegas, nv ina garten:

The obvious salad that comes to mind is pasta. Recipe courtesy of ina garten. Charred eggplant and walnut pesto pasta salad. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly. This pesto pasta salad is so easy to put together.

/>barefoot contessa lemon shrimp pasta from cdn.cliqueinc.com The best pasta salad is ina garten's orzo with roasted vegetable pasta salad. Presenting the pasta you'll want to eat alfresco all summer. Check out these outstanding ina garten pasta salad and allow us recognize what you think. Toss cooked pasta with walnut dressing and additional vinegar and oil to loosen (i used about 1 tablespoon extra oil and 2 amy. It's kept in the refrigerated section so it's super fresh and tasty. By ina garten, clarkson potter/publishers, all rights reserved. I love using two different kinds of pasta, ina writes, not only because they add great texture but because. It's great for a packed lunch or summery picnic.

Ina garten and pasta go hand in hand.

Ina garten's pasta alla vecchia bettola. I love using two different kinds of pasta, ina writes, not only because they add great texture but because. However, it's still delicious the following day. The obvious salad that comes to mind is pasta. The smell, the taste, the look of it. Pesto pasta salad is the perfect quick and tasty side dish! I certainly hope you give this pine nut and arugula pesto pasta salad a shot. Sent to me by a friend, liz k., this recipe is apparently an ina garten classic and it is far and away one of the best pasta salads i've had. Ina garten and pasta go hand in hand. Pasta, pesto, and peas from barefoot contessa. It's kept in the refrigerated section so it's super fresh and tasty. Aka pasta with vodka sauce…ina, you're so naughty. Whole wheat pasta with edamame and pesto saucemadeleine cocina.

From ina garten / the barefoot contessa. This pasta salad was inspired by my recent purchase of pesto from costco. Penne with pesto and peas. But this year, with large gatherings off the table, you can still take advantage of before tossing the pesto with the pasta, you'll add three simple upgrades: Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly.

This is not in any of her cookbooks, so i wanted to share it here. I love using two different kinds of pasta, ina writes, not only because they add great texture but because. We have some remarkable recipe suggestions for you to attempt. I whipped up ina garten's broccoli and bow ties pasta, and found it to be one of the barefoot contessa star's easiest recipes. Pasta salad lasts for days in the fridge, making it great for potlucks and picnics.

Potlucks, picnics, and your lunch hour won't know what hit them. I wish i had the ability to actually grow plants without killing them, because i would have basil plants all over the place. We know what we're talking about. Ina garten and pasta go hand in hand. The barefoot contessa's pasta, peas and pesto packs the flavor with basil, garlic and parmesan add the pesto mixture to the cooled pasta and then add the parmesan, peas, pignoli, salt to clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner.

In this recipe, she finds a beautiful. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly. The obvious salad that comes to mind is pasta. All reviews for italian pesto pasta salad. This is not in any of her cookbooks, so i wanted to share it here.

Source: inspiredbycharm-wpengine.netdna-ssl.com

Quick & easy highly rated healthy surprise me. Italian pesto recipes nut recipes pureeing recipes gluten free. The barefoot contessa's pasta, peas and pesto packs the flavor with basil, garlic and parmesan add the pesto mixture to the cooled pasta and then add the parmesan, peas, pignoli, salt to clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. By ina garten, clarkson potter/publishers, all rights reserved. This is not in any of her cookbooks, so i wanted to share it here.

How to make pasta salad with pesto. Pesto is delicious in pasta salad! However, if you do happen to have any of ina garten's shrimp salad left, cooked shrimp can be. Potlucks, picnics, and your lunch hour won't know what hit them. Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl.

H.r., las vegas, nv ina garten: Each serving (based on 3 servings). But this year, with large gatherings off the table, you can still take advantage of before tossing the pesto with the pasta, you'll add three simple upgrades: A creamy pesto sauce turns this simple pasta salad into a delightful dinner. It's kept in the refrigerated section so it's super fresh and tasty.

The barefoot contessa's pasta, peas and pesto packs the flavor with basil, garlic and parmesan add the pesto mixture to the cooled pasta and then add the parmesan, peas, pignoli, salt to clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. H.r., las vegas, nv ina garten: Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. Lemon juice, mayo, and spinach. I certainly hope you give this pine nut and arugula pesto pasta salad a shot.

Potlucks, picnics, and your lunch hour won't know what hit them. All reviews for italian pesto pasta salad. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly. Check out these outstanding ina garten pasta salad and allow us recognize what you think. Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes… copyright 2001, barefoot contessa parties!

Source: s-media-cache-ak0.pinimg.com

This pasta salad was inspired by my recent purchase of pesto from costco.

Recipe courtesy of ina garten.

Sent to me by a friend, liz k., this recipe is apparently an ina garten classic and it is far and away one of the best pasta salads i've had.

Recipe courtesy of ina garten.

Source: s-media-cache-ak0.pinimg.com

Source: www.nutritiouseats.com

Ina garten pasta salad ina garten potato salad potato dishes potato recipes vegetable ina garten's 16 bean pasta e fagioli.

You will only need half of the pesto for this recipe:

Pesto is delicious in pasta salad!

Best ina garten pasta salad from pasta salad barefoot contessa.

However, if you do happen to have any of ina garten's shrimp salad left, cooked shrimp can be.

Source: aseasyasapplepie.com

Toss cooked pasta with walnut dressing and additional vinegar and oil to loosen (i used about 1 tablespoon extra oil and 2 amy.

Stir in the crème fraîche followed by the pesto, then.

But we're usually right, huh?

Source: inspiredbycharm-wpengine.netdna-ssl.com

Begin by boiling the pasta in salted water.

Each serving (based on 3 servings).

A squeeze of fresh lemon juice brightens.

Italian pesto recipes nut recipes pureeing recipes gluten free.

I made homemade pesto using ina garten's pesto recipe and it was perfect… to make her pasta, pesto & pea recipe.

Italian pesto recipes nut recipes pureeing recipes gluten free.

Source: todayscreativelife.com

Not only that, but it's made with fresh ingredients that smell absolutely amazing.

Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl.

You will only need half of the pesto for this recipe:

(as ina garten would say, how easy is that!?) i recommend serving this pasta salad on the day you make it.

This is not in any of her cookbooks, so i wanted to share it here.


Whole Wheat Pasta with Arugula Walnut Pesto - Recipes

Pasta
250g/8oz wholewheat spaghetti
1/4 cup sun-dried tomatoes
3 tablespoons pine nuts

Arugula Pesto
1 1/2 cups arugula leaves (tough stems removed), packed
1 cup walnuts or pine nuts
2 garlic cloves, minced
1 teaspoon lemon juice
2 tablespoons freshly grated Parmesan cheese (optional)
1/2 cup olive oil
salt and pepper to taste

Pesto serves 6. Pasta serves 2-3.
-------------------------------------------------------------------
Arugula Pesto
Combine arugula leaves, nuts, garlic, lemon juice and Parmesan cheese (if using) and blend in a food processor until it becomes a smooth paste. Slowly blend in the olive oil (only taking small amounts at a time) until fully incorporated. Season with salt and pepper. If you don't use the pesto immediately, keep the pesto in an airtight container, covering it with a layer of olive oil to prevent it from going off. Keep in the fridge.

Pasta
Cook spaghetti according to instructions.
Pour boiling water over the sun-dried tomatoes and let stand for 5-10 minutes until they become plump and soft. Drain and chop. Set aside.
In a dry pan over medium heat, toast the pine nuts for 5-7 minutes. Set aside.
When the pasta is al dente, drain and immediately mix in the pesto until pasta is well coated. Stir in chopped tomatoes and toasted pine nuts. Transfer to serving plates.


Whole Wheat Rotini with Meyer Lemon and Arugula Pesto

Ingredients:

  • 13 oz whole wheat rotini pasta (or your favorite pasta)
  • 1-2 tablespoons olive oil
  • Meyer Lemon, Arugula and Walnut Pesto (see below)
  • chopped walnuts, for serving
  • freshly grated Parmesan cheese, for serving
  • 2 cups arugula, rinsed and dried well
  • 1 meyer lemon, juiced
  • zest from 1 meyer lemon
  • 3 garlic cloves, smashed
  • 1/3-1/2 cup freshly grated parmesan cheese
  • big pinch salt and fresh black pepper
  • 1/3 -1/2 cup extra virgin olive oil

Directions:

  1. Prepare your pesto sauce by adding arugula, meyer lemon juice, zest, garlic, and parmesan cheese in a food processor and pulse several times. Add salt and pepper. Drizzle in olive oil a little at a time while continuing to process sauce until smooth. Taste for salt and pepper and adjust if necessary. Set aside.
  2. Cook your pasta according to directions. Drain pasta and add back in pot (or in serving bowl). Drizzle with olive oil, then add desired amount of pesto to warm pasta and toss well until fully coated.
  3. Serve pasta with chopped walnuts and additional grated Parmesan cheese.

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Whole Wheat Penne with Pesto and Ricotta

Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes let cool. Using a food processor, puree the nuts, spinach, arugula, parsley and garlic season with salt and pepper. With the machine on, pour in the EVOO in a steady stream and mix until a thick paste forms. Transfer the pesto to a large pasta bowl stir in the parmigiano-reggiano and reserved pasta cooking water.

In a small bowl, combine the ricotta and honey, season with pepper and set aside.

Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta.


How To Make Broccoli Pesto Pasta:

  1. Boil broccoli until just tender. Remove with a slotted spoon, save the boiling water in the pot.
  2. Add pasta to boiling broccoli water and cook to al dente. Reserve some of the pasta cooking water before draining.
  3. Combine cooked broccoli with parmesan, basil, garlic, olive oil & lemon juice in a food processor or blender. Process until smooth.
  4. Toss pasta with broccoli pesto, adding reserved pasta cooking liquid as needed to coat evenly.

How to Use Broccoli Pesto:

  • Use it to dress up a turkey sandwich.
  • Stir it into hummus or ranch for a delicious dip.
  • Drizzle it over some grilled chicken skewers or salmon.
  • Toss is with a bowl of freshly cooked pasta or zucchini noodles.
  • Combine it with some olive oil and red wine vinegar (or lemon juice) for an amazing salad dressing.
  • Use it as a dip for grilled or roasted vegetables.
  • Spread it on a pizza or flatbread.

Can you make Broccoli Pesto ahead of time?

  • You can make broccoli pesto up to three days ahead of time. Pour it into a container and cover it with a thin layer of olive oil. This will prevent browning and help to preserve its green color.

Arugula Pesto Pasta Recipe

Use Arugula Pesto to make a quick and easy weeknight pasta dinner!

  • Author:Maryea Flaherty | Happy Healthy Mama
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1 x

Ingredients

  • 8 ounces whole wheat spaghetti
  • 4 cups packed arugula
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup walnut pieces
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 1 cup halved grape tomatoes
  • 1 cup frozen peas

Instructions

  1. In a pot of well-salted water, cook the spaghetti according to package directions. Preserve 1/3 cup of the pasta water before you drain the spaghetti.
  2. While the spaghetti is cooking, make the arugula pesto. Put the arugula, cheese, walnuts, garlic, and salt in a food processor and process to combine. With the machine running, add in the olive oil until you have a smooth pesto. Set aside.
  3. In a pot or skillet, heat the reserved pasta water along with the tomatoes and peas over medium heat until they are hot, about 3 minutes. Add the pasta and pesto to the pan and toss until everything is evenly coated and hot. Enjoy!

Nutrition

  • Calories: 457
  • Sugar: 2 grams
  • Fat: 22 grams
  • Carbohydrates: 45 grams
  • Protein: 19 grams

Did you make this recipe?

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Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

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Comments:

  1. Godfrey

    does not agree at all

  2. Iosep

    I hope everyone is normal

  3. Ararn

    the incomparable phrase

  4. Akinozuru

    Have quickly answered :)



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