Pasta Primavera with Arugula Pesto changes up traditional pesto with arugula, lemon, and walnuts insead of basil and pine nuts.Recipe from Kelsey Nixon, host of Cooking Channel’s Kelsey’s Essentials and The Perfect 3

Kelsey Nixon
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Ingredients

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Directions

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  • 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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Nutrition Facts

414 calories; fat 12.3g; saturated fat 2g; mono fat 7g; poly fat 1.6g; protein 12g; carbohydrates 62g; fiber 3g; cholesterol 3mg; ironmg; sodium 254mg; calciummg.