Pasta Primavera with Arugula Pesto
By ruhroh
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
Details
Adapted from myrecipes.com
Preparation
Step 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 1 baking sheet. 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.
Personal note - I didn't have any walnuts so I used some pine nuts that I had in the cupboard. Roasted them until done. Also, I sauteed the grape tomatoes while the pasta cooked and added in with the other ingredients prior to serving. Delicious!
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