Arugula Pasta Pesto with Cherry Tomatoes

A super delicious vegan twist on the Italian classic pasta pesto. Ideal for those busy weeknights.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Servings: 2
Calories: 709kcal

Ingredients

For the pesto

  • 1 clove garlic
  • 1.5 cup arugula
  • 1/4 cup grated Parmesan cheese or nutritional yeast
  • 1/3 cup sunflower seeds or pine nuts
  • 1/4 cup extra-virgin olive oil
  • sea salt to taste

For the pasta

  • 2-2.5 cups penne or other pasta of your choice (GF if needed)
  • 2 cups cherry tomato halved
  • 1 clove garlic minced
  • 1.5 cup arugula
  • 2 tbsp sunflower seeds or pine nuts raw or roasted
  • black pepper to taste

Instructions

  • Cook pasta in lightly salted water according to the instructions on the package.
  • Combine all pesto ingredients in a small blender and process until smooth paste.
  • In a skillet, heat cooking oil over medium heat. Saute garlic for 1 minute while stirring. Make sure the garlic doesn’t brown.
  • Add cherry tomatoes and reduce heat to medium-low. Cook for 10 minutes or until they start to fall apart and are cooked through. Season with black pepper to taste. Str regularly.
  • When ready, combine cooked and drained pasta, tomatoes, and pesto. Stir well until heated through.
  • Divide over bowls and top with arugula and nuts.

Nutrition

Calories: 709kcal | Carbohydrates: 60g | Protein: 21g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 19mg | Sodium: 406mg | Potassium: 479mg | Fiber: 8g | Sugar: 8g

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