Arugula and parsley ushers in the flavors of spring in this easy, flavorful pesto.
Ingredients
- 4 cups lightly packed arugula
- 1/2 cup lightly packed fresh parsley leaves
- 1 clove garlic
- 1/3 cup shredded Parmesan cheese
- 1/4 cup frozen peas, thawed
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1/2 teaspoon lemon zest
- 1 pound whole wheat penne pasta
Preparation
- Process the arugula, parsley, garlic, Parmesan and peas in a food processor until they form a smooth paste, stopping to scrape down the sides of the bowl twice. Add the lemon juice, salt and olive oil and process, scraping down as needed, to make a smooth, creamy pesto. Place the pesto in a bowl, and stir in the lemon zest.
- Cook the pasta according to package directions; drain and toss with the pesto. Serve with additional Parmesan cheese, and freshly-ground black pepper to taste.
Posted by permission from grocery.coop.
Find more recipes and information about your food and where it comes from at grocery.coop.