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Arugula Walnut Pesto Pasta

Ingredients

  • 1 garlic clove, peeled and minced
  • 6 garlic cloves, unpeeled
  • 1/2 cup of shelled walnuts
  • 2.5 ounces of arugula
  • 1/2 cup parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon sea salt
  • pinch of black pepper, to taste
  • 1-2 tablespoons freshly squeezed lemon juice
  • 16 ounces pasta

Directions

Prep: 1. Boil water for pasta. 2. Mince 1 clove of garlic. Make: 1. Cook pasta according to package instructions. 2. Meanwhile, over medium high heat, lightly brown the unpeeled garlic cloves, about 10 minutes. Peel off the skins once they have cooled down. 3. Over medium high heat, toast the walnuts until fragrant, about 3-5 minutes. 4. In a food processor, combine the arugula, salt, walnuts and all the garlic. Pulse while drizzling in the olive oil. 5. Stir in the parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste. 6. Drain pasta and put back in pot, mix with pesto until combined. Serve.

Notes

This pesto pasta is also great served on top of chicken. If desired, add any leftover meat you like to this pasta, white beans are also a delicious addition. We also like to double the pesto and freeze the rest in an ice cube tray for later.

Goes great with these recipes

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Romaine Salad with Garlic Vinaigrette
Bibb Lettuce Salad with Basil Green Goddess Dressing
Roasted Cauliflower
Seared Broccoli with Garlic
Mixed Green Salad with Apples
Roasted Broccoli with Shallots
Crunchy Broccoli Salad
Spring Lettuce Salad with Roasted Asparagus
Broccoli with Garlic
Broccoli with Balsamic Dressing
Roasted Brussels Sprouts and Cauliflower
Lettuce Salad
Mixed Green Salad with Strawberries
Steamed Cauliflower

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