Here, we jazz up store-bought pesto with peppery arugula and tangy goat cheese to make a creamy pasta sauce., April 2022


Credit: Charlotte & Johnny Autry

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Bring 8 cups water to a boil in a large pot. Cook pasta according to package instructions, adding peas during the last minute of cooking. Transfer 1/2 cup of the cooking water to a blender, then drain. Return the pasta and peas to the pot and cover to keep warm.

  • Add arugula, goat cheese and pesto to the blender; process until smooth.

  • Toss the pasta with the sauce, tomatoes and spring onions (or scallions). Serve warm or at room temperature, garnished with Parmesan and pine nuts, if desired.

Nutrition Facts

1 3/4 cups
421 calories; protein 17g; carbohydrates 52g; dietary fiber 8g; sugars 7g; fat 17g; saturated fat 6g; mono fat 5g; poly fat 3g; cholesterol 13mg; vitamin a iu 2756IU; vitamin b3 niacin 1mg; vitamin c 22mg; vitamin d iu 4IU; vitamin e iu 4IU; folate 72mg; vitamin k 103mg; sodium 392mg; calcium 163mg; chromium 1mcg; iron 4mg; magnesium 46mg; phosphorus 163mg; potassium 628mg; zinc 1mg; omega 6 fatty acid 3g; niacin equivalents 3mg; selenium 3mcg.