Springtime Pesto Pasta


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.

Prep Time

25 minutes

Cook Time

0 minutes


6 Servings


4 cups arugula (lightly packed)
1⁄2 cup parsley (leaves, lightly packed)
1 clove garlic
1⁄3 cup cheese, parmesan (shredded)
1⁄4 cup peas, frozen (thawed)
1 teaspoon lemon juice (fresh)
1⁄2 teaspoon salt
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.