Pasta Primavera with Arugula Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pasta Primavera with Arugula Pesto changes up traditional pesto with arugula, lemon, and walnuts insead of basil and pine nuts. Ingredients:
2 zucchini, thinly sliced |
2 red onions, thinly sliced |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups arugula |
1 garlic clove, minced |
3 walnut halves, toasted and chopped |
1 tablespoon lemon juice |
1 teaspoon lemon zest |
1/4 cup grated parmesan |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil |
1 pound cooked penne |
1/2 cup halved grape tomatoes |
2 tablespoons lemon juice |
Directions:
1. Preheat oven to 425°. In a bowl, toss zucchini and onions with 1 tablespoon olive oil and 1/4 tsp each salt and pepper. Spread on 2 baking sheets. Roast until tender (about 15 minutes), stirring once. In a food processor or blender, process arugula, garlic, walnuts, 1 tablespoon lemon juice, lemon zest, Parmesan, and 1/4 tsp each salt and pepper, pouring in 3 tablespoons olive oil in a slow stream. In a large bowl, toss arugula pesto with penne, roasted vegetables, grape tomatoes, and 2 tablespoons lemon juice.
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