Pesto Pasta

Looking for a quick, flavourful, and wholesome meal? This vibrant pesto pasta combines fresh basil pesto, tender pasta, and seasonal vegetables like asparagus and peas for a light yet satisfying dish. Tossed with arugula, lemon, parmesan, and crunchy pistachios, it offers a perfect balance of flavours and texture. Enjoy it warm or cold, an easy, versatile option for weeknight dinners. Give this recipe a try for a colourful, wholesome meal the whole family will love!

Ingredients

• Kosher salt
• 1 cup packed fresh basil
• 5 1/2 cups baby arugula
• 2 cloves garlic, chopped
• 1/4 cup freshly grated Parmesan cheese, plus (optional) more for serving
• 1 small lemon, halved
• 3 tablespoons roasted and shelled pistachios, chopped
• 3 tablespoons extra virgin olive oil, plus 2 teaspoons
• 10 ounces whole-wheat Delallo fusilli, or other short pasta shapes
• 1/2 pound fresh asparagus, cut into 1 1/2 inch pieces
• 1 1/2 cups fresh or frozen peas, thawed
• Crushed red pepper flakes, optional for serving

Instructions

1. Bring a large pot of salted water to a boil.
2. Meanwhile, in a food processor or blender (I used my mini processor), add the basil, 1/2 cup of the arugula, the garlic, Parmesan, 1/2 teaspoon kosher salt, juice from 1/2 lemon and 1 tablespoon pistachios.
3. Pulse to chop, scraping the sides of the processor or blender as needed, to evenly combine. Add 3 tablespoons of olive oil, 1 tablespoon at a time, pulsing and scraping the sides to combine as needed.
4. When the water is boiling, add the pasta and cook according to package instructions. One minute before the pasta is done, add the asparagus and peas and continue cooking the pasta with the veggies for the remaining 1 minute.
5. Carefully scoop out about 1/4 cup of the pasta water then drain pasta and veggies.
6. Transfer the pasta and veggies to a large bowl then add the pesto. Toss to combine. Add the reserved pasta water, about 1 tablespoon at a time, gently mixing to combine, until sauce is smooth and pasta is well coated.
7. Layer the remaining arugula, about 1 cup each in the bottom of 5 shallow bowls or on a large serving platter.
8. Squeeze the juice of the remaining lemon half over the arugula then drizzle with 2 teaspoons olive oil. Top with the pasta (about 1 1/2 cups each if serving in individual bowls) then garnish with remaining pistachios and more cheese and pepper flakes (if using). You can eat this warm or cold.

Recipe courtesy of Skinny Taste