Creamy Arugula Pesto Pasta with Peas & Tomatoes

Name: Creamy Arugula Pesto Pasta with Peas & Tomatoes
Total time: 20 min
Ingredients: 8 cups water; 8 ounces whole-wheat fusilli; 1 cup peas, fresh or frozen; 6 cups baby arugula (about 4 oz.); 4 ounces goat cheese; ⅓ cup pesto; 2 cups cherry tomatoes, halved; 2 small spring onions or scallions, thinly sliced; Grated Parmesan cheese and toasted pine nuts for garnish

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Total: 20 minutes

Author : Breana Lai Killeen, M.P.H., RD

Creamy Arugula Pesto Pasta with Peas & Tomatoes

Ingredients

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Instructions

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Step 1

Bring 8 cups water to a boil in a large pot. Cook pasta according to package instructions, adding peas during the last minute of cooking. Transfer 1/2 cup of the cooking water to a blender, then drain. Return the pasta and peas to the pot and cover to keep warm.

Step 2

Add arugula, goat cheese and pesto to the blender; process until smooth.

Step 3

Toss the pasta with the sauce, tomatoes and spring onions (or scallions). Serve warm or at room temperature, garnished with Parmesan and pine nuts, if desired.