Springtime Pesto Pasta

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Prep time25 minutes
Cooking time
Total time25 minutes


Spread this light, fresh pesto on a prepared pizza crust and top with goat cheese before baking or broiling, and cut in small triangles for a seasonal appetizer. Add halved cherry tomatoes and snips of fresh herbs or garlic scapes if you like.


4 cups
arugula (lightly packed)
1/2 cup
parsley (leaves, lightly packed)
1 clove
1/3 cup
cheese, parmesan (shredded)
1/4 cup
peas, frozen (thawed)
1 teaspoon
lemon juice (fresh)
1/2 teaspoon
3 tablespoons
olive oil
1/2 teaspoon
lemon zest
1 pound
pasta, penne (whole wheat)


Process the arugula, parsley, garlic, Parmesan and peas in a food processor until they form a smooth paste, stopping to scrape down the sides of the bowl twice. Add the lemon juice, salt and olive oil and process, scraping down as needed, to make a smooth, creamy pesto. Place the pesto in a bowl, and stir in the lemon zest.

Cook the pasta according to package directions; drain and toss with the pesto. Serve with additional Parmesan cheese, and freshly-ground black pepper to taste.


Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.