Lemon-arugula Pesto Pasta Salad

Name: Lemon-arugula Pesto Pasta Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 355 milliliters Baby Arugula leaves; 237 milliliters Black Olives, medium-size, pitted; 2 Tbsps fresh parsley, chopped; 439 grams can Chickpeas/Garbanzo beans; 2 cloves garlic; 118 milliliters fresh-squeezed lemon juice; 2 teaspoons fresh lemon peel; 118 milliliters Extra-Virgin Olive oil; 237 milliliters fresh grated Parmesan or Romano; 227 grams Celentani (Spiral) Pasta; 5 servings Lemon-Arugula Pesto Sauce; 118 milliliters red onion, thinly sliced; 5 servings Sea salt and fresh cracked pepper; 237 milliliters diced tomatoes; 118 milliliters walnuts

You can never have too many main course recipes, so give Lemon-arugula Pesto Pasta Salad a try. One portion of this dish contains roughly 31g of protein, 52g of fat, and a total of 849 calories. This recipe serves 5. From preparation to the plate, this recipe takes about 45 minutes. If you have olive oil, parmesan, lemon peel, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing