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.

Adapted by EatingWell Test Kitchen
Source: EatingWell Magazine, April 2020


Recipe Summary

20 mins
30 mins


Ingredient Checklist


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

  • 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; protein 16.6g 33% DV; carbohydrates 58.8g 19% DV; dietary fiber 10.1g 40% DV; sugars 6g; fat 24.5g 38% DV; saturated fat 4.1g 20% DV; cholesterol 6.4mg 2% DV; vitamin a iu 870.6IU 17% DV; vitamin c 12.9mg 22% DV; folate 105.7mcg 26% DV; calcium 168.2mg 17% DV; iron 4.4mg 24% DV; magnesium 142.7mg 51% DV; potassium 829mg 23% DV; sodium 461.1mg 18% DV.