Arugula Pesto Pasta with Veggies
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Cook time: 
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Serves: 4-6 servings
Simply A (RD) Fact: Arugula is a good source of vitamin A, which is important for eye health!
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
For the Pesto:
  1. 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.
  2. Add in the arugula and continue to pulse until completely blended into the cheese/walnut mixture.
  3. 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.
  4. Store in a jar with a tight-fitting lid until ready to use.
To Make the Salad:
  1. 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!
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!
Nutrition Information
Serving size: 1 serving Calories: 527 calories Fat: 30gm Saturated fat: 8gm Carbohydrates: 44gm Sodium: 821mg Fiber: 11gm Protein: 29gm Cholesterol: 35mg
Recipe by Simply A (RD) Foodie at