Vegetarian
Pesto Pasta
Description
Your new go-to summer dinner: Pesto Pasta! Vibrant pesto tangled with whole wheat noodles, a handful of Parmesan, and whatever additions you please (tomatoes! spinach! chicken!) this is a fresh, fuss-free dinner to eat and repeat.
Ingredients
- 8 ounces whole wheat spaghetti pasta or fettuccini or another long pasta, which works well for pesto
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry tomatoes halved
- ½ to ⅔ cup Basil Pesto or prepared pesto of choice
- 1 to 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon kosher salt plus additional to taste
- ⅛ teaspoon red pepper flakes optional
- 2 cups arugula or spinach
- 2 tablespoons toasted pine nuts* optional for serving
- Freshly grated Parmesan cheese for serving
Directions
- Cook the pasta to al dente according to package instructions. RESERVE 3/4 CUP OF THE PASTA WATER.
- Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the cherry tomatoes and cook until beginning to burst, about 4 minutes.
- As soon as the pasta is finished cooking (don’t forget to reserve 3/4 cup of the water), drain it, then immediately add the pasta to the skillet with the tomatoes.
- Add the pesto, lemon juice, salt, and red pepper flakes. Toss to coat the noodles with the pesto, adding additional pasta water as needed to loosen the sauce.
- Add the arugula, stirring until it wilts.
- Sprinkle with pine nuts and Parmesan. Taste and adjust salt as desired. Serve immediately, with additional Parmesan.
