Pasta Primavera with Arugula Pesto

Name: Pasta Primavera with Arugula Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arugula; 454 grams cooked penne; 1 garlic clove, minced; 118 milliliters halved grape tomatoes; 1 Tbsp lemon juice; 2 Tbsps lemon juice; 1 teaspoon lemon zest; 1 Tbsp olive oil; 3 Tbsps olive oil; 59 milliliters grated Parmesan; 0 teaspoons pepper; 2 red onions, thinly sliced; 0 teaspoons salt; 3 walnut halves, toasted and chopped; 2 zucchini, thinly sliced

Pasta Primavera with Arugula Pesto requires approximately 45 minutes from start to finish. This recipe makes 6 servings with 257 calories, 8g of protein, and 12g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have arugula, onions, zucchini, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 42

Equipment you will use

Oven

In a bowl, toss zucchini and onions with 1 tablespoon olive oil and 1/4 tsp each salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Zucchini

Onion

Equipment you will use

Bowl

Spread on 2 baking sheets. Roast until tender (about 15 minutes), stirring once. In a food processor or blender, process arugula, garlic, walnuts, 1 tablespoon lemon juice, lemon zest, Parmesan, and 1/4 tsp each salt and pepper, pouring in 3 tablespoons olive oil in a slow stream. In a large bowl, toss arugula pesto with penne, roasted vegetables, grape tomatoes, and 2 tablespoons lemon juice.

Ingredients you will need

Salt And Pepper

Grape Tomato

Lemon Juice

Lemon Zest

Vegetable

Olive Oil

Parmesan

Arugula

Walnuts

Garlic

Spread

Penne

Pesto

Equipment you will use

Food Processor

Baking Sheet

Blender

Bowl

Equipment

Ingredients

Servings:

473milliliters

arugula 454grams

cooked penne 1

garlic clove, minced 118milliliters

halved grape tomatoes 1Tbsp

lemon juice 2Tbsps

lemon juice 1teaspoon

lemon zest 1Tbsp

olive oil 3Tbsps

olive oil 59milliliters

grated Parmesan 0teaspoons

pepper 2

red onions, thinly sliced 0teaspoons

salt 3

walnut halves, toasted and chopped 2

zucchini, thinly sliced

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Monte Bernardi Sa'etta Chianti Classico Riserva with a 4.7 out of 5 star rating seems like a good match. It costs about 44 dollars per bottle.

Monte Bernardi Sa'etta Chianti Classico Riserva

Ruby red in appearance. The aromas are typical for the varietal: elegant, fruity, blackberry, cherry, violet, and mineral notesDry, warm, quite soft on the palate. Tasty, fresh, and slightly tannic with an intense, long finish.