Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios

Name: Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Ingredients: kosher salt; 1 cup packed fresh basil; 5 ½ cups baby arugula; 2 cloves garlic; ¼ cup freshly grated Parmesan cheese; 1 small lemon; 3 tablespoon roasted and shelled pistachios; 3 tablespoons extra virgin olive oil; 10 ounces whole-wheat Delallo fusilli; ½ pound fresh asparagus; 1 ½ cups fresh or frozen peas; crushed red pepper flakes

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4.8

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
5 servings
Calories
380 kcal
Course
Dinner
Cuisine
American, Italian-American Fussion

Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios

Iris Warren

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This healthy Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios is fresh, bright, and absolutely delicious!

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Ingredients

Servings

kosher salt
1 cup packed fresh basil
5 ½ cups baby arugula
2 cloves garlic (chopped)
¼ cup freshly grated Parmesan cheese (plus (optional) more for serving* )
1 small lemon (halved)
3 tablespoon roasted and shelled pistachios (chopped)
3 tablespoons extra virgin olive oil (plus 2 teaspoons )
10 ounces whole-wheat Delallo fusilli (other short pasta shape)
½ pound fresh asparagus (cut into 1 ½-inch pieces)
1 ½ cups fresh or frozen peas (thawed)
crushed red pepper flakes (optional for serving)

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Instructions

Bring a large pot of salted water to a boil.
Meanwhile, in a food processor or blender (I used my mini processor), add the basil, ½ cup of the arugula, the garlic, Parmesan, ½ teaspoon kosher salt, juice from ½ lemon and 1 tablespoon pistachios.
Pulse to chop, scraping the sides of the processor or blender as needed, to evenly combine. Add 3 tablespoons of olive oil, 1 tablespoon at a time, pulsing and scraping the sides to combine as needed.
When the water is boiling, add the pasta and cook according to package instructions. One minute before the pasta is done, add the asparagus and peas and continue cooking the pasta with the veggies for the remaining 1 minute.
Carefully scoop out about ¼ cup of the pasta water then drain pasta and veggies.
Transfer the pasta and veggies to a large bowl then add the pesto. Toss to combine. Add the reserved pasta water, about 1 tablespoon at a time, gently mixing to combine, until sauce is smooth and pasta is well coated.
Layer the remaining arugula, about 1 cup each in the bottom of 5 shallow bowls or on a large serving platter.
Squeeze the juice of the remaining lemon half over the arugula then drizzle with 2 teaspoons olive oil. Top with the pasta (about 1 ½ cups each if serving in individual bowls) then garnish with remaining pistachios and more cheese and pepper flakes (if using). You can eat this warm or cold.

Notes

*check labels for vegetarian
*check labels for vegetarian

Nutrition Information

Show Details

Serving 11/2 generous cups Calories 380kcal (19%) Carbohydrates 52g (17%) Protein 14g (28%) Fat 15g (23%) Saturated Fat 2.5g (13%) Cholesterol 3mg (1%) Sodium 245mg (10%) Fiber 9g (36%) Sugar 6g (12%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 380 kcal

% Daily Value*

Serving	11/2 generous cups
Calories	380kcal	19%
Carbohydrates	52g	17%
Protein	14g	28%
Fat	15g	23%
Saturated Fat	2.5g	13%
Cholesterol	3mg	1%
Sodium	245mg	10%
Fiber	9g	36%
Sugar	6g	12%