Arugula Pesto Pasta

Name: Arugula Pesto Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cup(s) pasta of choice ((gluten-free if preferred)); 1/3 cup(s) pine nuts; 3 tablespoon(s) olive oil; 2 yellow onions (chopped); 1 cup(s) arugula; 2 handful(s) fresh basil ((plus more for garnish)); 1/3 cup(s) walnuts; salt & pepper (to taste); 1 yellow bell pepper (chopped); 2 clove(s) garlic; 5 sun-dried tomatoes (drained and chopped)

Back

Print Recipe

Arugula Pesto Pasta

Perfect for a quick, flavorful meal, this pasta pairs wonderfully with a simple green salad or garlic bread.

My Notes:

Click here to add your own private notes.

Prep Time15

Cook Time15

Total Time30

Meal Type: Dinner, Lunch

Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Oil-Free, Seasonal (Cold Weather), Soy-Free

Tool: Food Processor, Stove

Ingredient: bell pepper, Pasta, Tomatoes, walnuts

Servings: 4

Ingredients

2 cup(s) pasta of choice (gluten-free if preferred)
1/3 cup(s) pine nuts
3 tablespoon(s) olive oil
2 yellow onions chopped
1 cup(s) arugula
2 handful(s) fresh basil (plus more for garnish)
1/3 cup(s) walnuts
salt & pepper to taste
1 yellow bell pepper chopped
2 clove(s) garlic
5 sun-dried tomatoes drained and chopped

US Customary - Metric

Instructions

Bring a large pot of water to a boil and cook the pasta according to package instructions.
In a non-stick skillet over medium heat, toast the pine nuts until slightly browned. Transfer to a small bowl and set aside.
To make the pesto, add 1 tablespoon of olive oil to the same skillet and sauté 1 chopped onion until soft. Transfer the onion to a food processor, add half of the arugula, basil, 3/4 of the toasted pine nuts, walnuts, salt, pepper, and 1 more tablespoon of olive oil. Blitz to form a thick paste, adding a little more oil or pasta water if needed.
In the same skillet, heat the remaining tablespoon of olive oil and sauté the remaining onion and bell pepper over low heat for 5 minutes. Add the garlic and cook for another minute.
Drain the pasta, add it to the skillet along with the pesto and sun-dried tomatoes. Toss thoroughly to combine.
Serve immediately, topped with the remaining arugula and pine nuts, and garnish with the remaining basil leaves.

Notes

Pine nuts: if you prefer you can substitute the pine nuts for more walnuts.

For oil-free: substitute the olive oil with vegetable broth or water when sautéing the onions and garlic. For the pesto, replace the olive oil with a small amount of vegetable broth or water to achieve the desired consistency.

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan