If you want proof that school gardens help create sophisticated and adventurous eaters, look no further. Just say "arugula-lemon pesto" to yourself and marvel that the origin of this pasta salad recipe is a cookbook that is an offshoot of school garden programs in Vermont. Source: EatingWell Magazine, April 2020

Adapted by EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook pasta according to package directions.

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  • Meanwhile, combine arugula, Parmesan, sunflower seeds, garlic, lemon zest and salt in a food processor; process until smooth. With the motor running, add lemon juice and oil; process until combined.

  • Reserve 1/2 cup cooking water, then drain the pasta. Transfer the pasta to a large bowl and add the pesto, beans, sun-dried tomatoes, onion and pepper; toss to combine. Add just enough of the reserved pasta-cooking water to get a creamy consistency; toss to coat.

Nutrition Facts

497 calories; total fat 24.5g 38% DV; saturated fat 4.1g; cholesterol 6mg 2% DV; sodium 461mg 18% DV; potassium 829mg 23% DV; carbohydrates 58.8g 19% DV; fiber 10.1g 40% DV; sugar 6g; protein 16.6g 33% DV; exchange other carbs 4; vitamin a iu 871IU; vitamin c 13mg; folate 106mcg; calcium 168mg; iron 4mg; magnesium 143mg.