Arugula Pasta Pesto with Cherry Tomatoes
A super delicious vegan twist on the Italian classic pasta pesto. Ideal for those busy weeknights.
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.