Description
Use Arugula Pesto to make a quick and easy weeknight pasta dinner!
Ingredients
Scale
- 8 ounces whole wheat spaghetti
- 4 cups packed arugula
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup walnut pieces
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 cup halved grape tomatoes
- 1 cup frozen peas
Instructions
- In a pot of well-salted water, cook the spaghetti according to package directions. Preserve 1/3 cup of the pasta water before you drain the spaghetti.
- While the spaghetti is cooking, make the arugula pesto. Put the arugula, cheese, walnuts, garlic, and salt in a food processor and process to combine. With the machine running, add in the olive oil until you have a smooth pesto. Set aside.
- In a pot or skillet, heat the reserved pasta water along with the tomatoes and peas over medium heat until they are hot, about 3 minutes. Add the pasta and pesto to the pan and toss until everything is evenly coated and hot. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 457
- Sugar: 2 grams
- Fat: 22 grams
- Carbohydrates: 45 grams
- Protein: 19 grams