Arugula Pesto Pasta

Name: Arugula Pesto Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 ounce linguine; 2 cup fresh arugula; 0.5 cup Parmesan cheese (grated); 0.25 cup pine nuts; 2 clove garlic (minced); 0.5 cup olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 pint cherry tomatoes (halved); 4 ounce mozzarella pearls; 4 ounce spring mix lettuce; 2 tablespoon balsamic vinaigrette

A vibrant and quick pasta dish featuring al dente linguine tossed with a fresh arugula pesto, juicy cherry tomatoes, and creamy mozzarella pearls, served with a simple side salad.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $4.63/serving

Dietary

Vegetarian
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein

Ingredients

8 ounce linguine
2 cup fresh arugula
0.5 cup Parmesan cheese (grated)
0.25 cup pine nuts
2 clove garlic (minced)
0.5 cup olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper
1 pint cherry tomatoes (halved)
4 ounce mozzarella pearls
4 ounce spring mix lettuce
2 tablespoon balsamic vinaigrette

Instructions

Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente.
While the pasta cooks, prepare the arugula pesto. In a food processor, combine 1 cup fresh arugula, Parmesan cheese, pine nuts, and garlic. Pulse until roughly chopped. With the motor running, slowly drizzle in 1/4 cup olive oil until a smooth pesto forms. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Drain the cooked linguine, reserving 1/4 cup of the pasta water. Return the pasta to the pot.
Add the prepared arugula pesto to the warm linguine, along with the halved cherry tomatoes and mozzarella pearls. Toss gently to combine, adding a tablespoon or two of the reserved pasta water if needed to loosen the sauce. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste.
In a separate bowl, toss the spring mix lettuce with balsamic vinaigrette.
Serve the Arugula Pesto Pasta immediately, with the simple side salad.

Notes

Leftovers can be enjoyed cold or gently reheated. The pesto can be made a day ahead and stored in the refrigerator.

Nutrition (per serving)

Calories: 550
Protein: 21.3 g
Carbohydrates: 54.1 g
Fat: 28.5 g
Fiber: 4.5 g
Sodium: 680 mg
Saturated Fat: 8.7 g
Sugar: 4.1 g
Cholesterol: 30 mg