Simply A (RD) Fact: Arugula is a good source of vitamin A, which is important for eye health!
Ingredients
For the Pesto:
½ cup parmesan cheese, grated
2-3 cloves garlic, peeled
½ cup walnut halves
6 cups arugula, washed and dried thoroughly
½ to ¾ cup olive oil
Salt to taste
For the Salad:
1 package of Banza rotini pasta (or whatever bean pasta you prefer), cooked to the package directions
1½ cup grape tomatoes, halved
12oz roasted asparagus spears, cut into bite-sized pieces
Instructions
For the Pesto:
In the bowl of a food processor fitted with a steel blade, combine parmesan cheese, garlic, and walnuts. Pulse until the cheese/walnut mixture is the consistency of sand.
Add in the arugula and continue to pulse until completely blended into the cheese/walnut mixture.
Turn the food processor to the "on" position, slowly pour in the olive oil - stop when you reach your desired consistency. Taste and adjust seasonings as needed.
Store in a jar with a tight-fitting lid until ready to use.
To Make the Salad:
In a large bowl, combine pasta, tomatoes, and asparagus. Add in about 3-4 tablespoons of pesto and toss to combine. Add more pesto as desired. Enjoy!
Notes
This recipe works with any type of vegetable - feel free to change it up depending on what you like and what you have on hand!