Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
5 servings
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Calories
380 kcal
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Course
Dinner
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Cuisine
American, Italian-American Fussion
Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios
Description
This Pesto Pasta features a homemade pesto sauce made by pulsing fresh basil, a portion of arugula, garlic, Parmesan cheese, lemon juice, and pistachios, then blending in olive oil. The use of baby arugula in the pesto adds a peppery edge contrasting with the nuttiness of the pistachios and the freshness of lemon. Whole-wheat fusilli pasta is cooked until al dente, with asparagus pieces and peas added near the end to maintain their bright color and tender-crisp texture.
After draining, the pasta and vegetables are tossed with the pesto, smoothing the sauce over every piece with reserved pasta water helping to achieve a creamy consistency. The dish can be garnished with additional Parmesan and red pepper flakes for a touch of heat. This pasta works well as a satisfying, vegetable-forward main course that balances fresh green flavors with a nutty, citrusy sauce.
When selecting ingredients, check labels for vegetarian options. The dish can be served warm immediately and adjusted with more cheese or spice according to preference.
Ingredients
- kosher salt
- 1 cup basil packed, fresh
- 5 ½ cups arugula baby
- 2 cloves garlic (chopped)
- ¼ cup Parmesan Cheese plus (optional) more for serving, freshly grated
- 1 small lemon (halved)
- 3 tablespoon pistachio chopped, roasted, shelled
- 3 tablespoons extra virgin olive oil (plus 2 teaspoons )
- 10 ounces whole-wheat fusilli pasta other short pasta shape, brand: Delallo
- ½ pound asparagus cut into 1 ½-inch pieces, fresh
- 1 ½ cups peas thawed, fresh or frozen
- red pepper flakes optional for serving, crushed
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
- Verify cheese used is vegetarian if needed by checking the label.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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