Condiment
Pasta Salad with Arugula-Lemon Pesto
Whole-wheat rotini swirls in a silky arugula-lemon pesto that tastes bright and nutty, with Parmesan and sunflower seeds adding savory depth. White beans, sun-dried tomatoes, and red onion bring hearty bites and a tangy finish that lingers.
- Total
- 32 min
- Prep
- 20 min
- Cook
- 12 min
- Serves
- 8
Nutrition per Serving
- Calories
- 497
- Protein
- 17g
- Carbs
- 59g
- Fat
- 25g
- Fiber
- 10g
- Sugar
- 6g
- Sodium
- 461mg
Ingredients
- 1 lb whole-wheat rotini or penne pasta
- 2 1/2 cup packed baby arugula
- 3/4 cup grated Parmesan cheese
- 3/4 cup unsalted sunflower seeds
- 5 clove garlic
- Zest & juice of 1 medium lemon, divided
- 1 tsp salt
- 1/2 cup extra-virgin olive oil
- 1 (15 ounce) can no-salt-added white beans, rinsed
- 1 cup slivered sun-dried tomatoes
- 1/3 cup finely chopped red onion
- Ground pepper, to taste
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package directions.
- 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.