I was recently invited to a birthday potluck. I wanted to make something vegetarian that was delicious and so flavorful that no one would miss the meat. I immediately thought of this fantastic pasta I had when I was in Tuscany last summer and knew I just had to recreate it. This is fresh, delicious, and easy!
Orecchiette with Lemon Arugula Pesto
Active Time: 5 Minutes
Servings: Enough for 1 lb of Pasta
Ingredients:
1 lb of Orecchiette (al dente)
17 oz bag of Arugula
1 Clove of Garlic
1/2 Cup Walnuts
2 Tbsp Lemon Juice
Zest of One Lemon
Salt & Peper to Taste
1/2 Cup Olive Oil
1/4 Cup Nutritional Yeast
Grape Tomatoes
Directions:
Put all ingredients in the bowl of a food processor except the oil and nutritional yeast. Turn on the food processor and stream in olive oil until the pesto looks smooth and well blended. Add the nutritional yeast and blend. Taste and add seasoning as needed. Slice grape tomatoes in half and serve warm with pasta.
Orecchiette with Lemon Arugula Pesto
Active Time: 5 Minutes
Servings: Enough for 1 lb of Pasta
Ingredients:
1 lb of Orecchiette (al dente)
17 oz bag of Arugula
1 Clove of Garlic
1/2 Cup Walnuts
2 Tbsp Lemon Juice
Zest of One Lemon
Salt & Peper to Taste
1/2 Cup Olive Oil
1/4 Cup Nutritional Yeast
Grape Tomatoes
Directions:
Put all ingredients in the bowl of a food processor except the oil and nutritional yeast. Turn on the food processor and stream in olive oil until the pesto looks smooth and well blended. Add the nutritional yeast and blend. Taste and add seasoning as needed. Slice grape tomatoes in half and serve warm with pasta.
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