Pasta Salad with Arugula-Lemon Pesto

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Pasta Salad with Arugula-Lemon Pesto
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
total:
30 mins
active:
20 mins
Servings:
8
Pasta Salad with Arugula-Lemon Pesto

Ingredients

Directions

  • 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

Serving Size:
1 1/4 cups
Per Serving:
497 calories; protein 16.6g; carbohydrates 58.8g; dietary fiber 10.1g; sugars 6g; fat 24.5g; saturated fat 4.1g; cholesterol 6.4mg; vitamin a iu 870.6IU; vitamin c 12.9mg; folate 105.7mcg; calcium 168.2mg; iron 4.4mg; magnesium 142.7mg; potassium 829mg; sodium 461.1mg.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/17/2022
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