Pea and Arugula Pesto Pasta Salad
This light and fresh Pea and Arugula Pesto Pasta Salad is the perfect meal or side dish that is easy to make, healthy and delicious!
Servings: 8 Servings
Ingredients
- 1 lb whole wheat rotini
- 4 cups loosely packed arugula leaves
- 2 cups fresh or frozen peas thawed
For the pesto:
- 2 cups packed arugula leaves
- 1 cup fresh or frozen peas thawed
- 2 Tbsp fresh mint leaves
- 3 cloves garlic
- 1/4 cup pine nuts
- 1/3 cup freshly grated Parmesan cheese
- 2 Tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup olive oil
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to the package directions. Drain the cooked pasta.
- While the water is boiling, in the bowl of your food processor, add arugula, peas, mint leaves, garlic, pine nuts, Parmesan cheese, lemon juice and salt/pepper and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy. (If you like your pesto thinner, add a little water.)
- In a large bowl, toss together warm pasta with pesto, arugula and peas. Season with cracked black pepper and a little extra Parmesan, serve and enjoy!
Nutrition
Serving: 1/8th of recipe | Calories: 322kcal | Carbohydrates: 30.5g | Protein: 8.8g | Fat: 19g | Saturated Fat: 2.9g | Cholesterol: 2.9mg | Sodium: 128.1mg | Fiber: 5.8g | Sugar: 4.7g