Pasta Salad With Arugula Lemon Pesto Recipes
PASTA SALAD WITH ARUGULA-LEMON PESTO
If you want proof that school gardens help create sophisticated and adventurous eaters, look no further. Just say "arugula-lemon pesto" to yourself and marvel that the origin of this pasta salad recipe is a cookbook that is an offshoot of school garden programs in Vermont. Recipe adapted from VT Feed.
Provided by EatingWell Test Kitchen
Categories Healthy Pasta Salad Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook pasta according to package directions.
- Meanwhile, combine arugula, Parmesan, sunflower seeds, garlic, lemon zest and salt in a food processor; process until smooth. With the motor running, add lemon juice and oil; process until combined.
- Reserve 1/2 cup cooking water, then drain the pasta. Transfer the pasta to a large bowl and add the pesto, beans, sun-dried tomatoes, onion and pepper; toss to combine. Add just enough of the reserved pasta-cooking water to get a creamy consistency; toss to coat.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 58.8 g, Cholesterol 6.4 mg, Fat 24.5 g, Fiber 10.1 g, Protein 16.6 g, SaturatedFat 4.1 g, Sodium 461.1 mg, Sugar 6 g
PASTA SALAD WITH LEMON-PESTO DRESSING
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it.
- Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
- Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.
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- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the directions on the package, then drain and place in a large bowl. Drizzle the pasta lightly with olive oil, toss, and allow it to cool slightly while you make the pesto.
- In the bowl of a food processor, combine 3 tablespoons of the pine nuts and the garlic and process until finely minced.
- Add the basil, mint, 3 tablespoons of the lemon juice and ½ teaspoon salt and pulse until the herbs are coarsely chopped. With the processor running, slowly pour in the olive oil and process until smooth. Add the Parmesan and pulse until just combined.
- Add the pesto to the cooked pasta and toss well to coat. Add the arugula and the remaining 2 tablespoons pine nuts and toss again.
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- First, let’s start with the pesto. Combine the arugula, basil, salt, walnuts or pine nuts, lemon juice and zest, and garlic into a food processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese. Set aside, or put into the fridge while you prepare the rest of the meal.
- Heat grill to medium heat. Drizzle asparagus with olive oil and once BBQ is heated, grill asparagus for approximately 5 minutes. You want some grill marks, but you want the spears to still be fairly firm.
- Keep a few spears whole for garnish, and chop the rest into 2-inch pieces. Cool slightly. Meanwhile, bring a pot of water to boil and add Major’s chicken base to dissolve. This step is optional but helps to keep the pasta from sticking together and also gives it an extra flavour boost. You can also just add some chicken broth to your water. Cook pasta until al-dente. Drain and allow to cool slightly, stirring once in a while to prevent pasta from sticking together.
- Toss pasta with sun-dried tomatoes, chopped asparagus and enough pesto to coat everything. Stir in arugula or spinach leaves. The pasta will soak up quite abit of the pesto, but you can always stir in more after a few hours. Garnish with remaining asparagus spears and slivered basil. Best served at room temperature. If you’re taking it out the fridge, let it come to room temperature before serving.
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