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

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Ingredients

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Directions

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  • 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; 24.5 g total fat; 4.1 g saturated fat; 6 mg cholesterol; 461 mg sodium. 829 mg potassium; 58.8 g carbohydrates; 10.1 g fiber; 6 g sugar; 16.6 g protein; 871 IU vitamin a iu; 13 mg vitamin c; 106 mcg folate; 168 mg calcium; 4 mg iron; 143 mg magnesium;

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