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Veggie Pesto Pasta Salad

This veggie pesto pasta salad is the perfect way to showcase fresh vegetables! A lightened-up pesto combines fragrant fresh basil with arugula, parmesan, roasted pistachios, and lemon juice. Serve it over a bed of fresh arugula to add texture, and top it with more parmesan and pistachios for incredible flavor.

  • Prep Time

    15min

  • Cook Time

    20min

  • Total Time

    35min

  • Servings

    4-6

  • Recipe Category Pasta Salad

  • Recipe Cuisine Italian-American

  • Recipe Level Simple

Recipe By: Gina Homolka @SKINNYTASTE

Ingredients

  • Kosher salt
  • 1 cup packed fresh basil
  • 5 ½ cups baby arugula
  • 2 cloves garlic, chopped
  • ¼ cup freshly grated Parmesan cheese, plus (optional) more for serving
  • 1 small lemon, halved
  • 3 tablespoon roasted and shelled pistachios, chopped
  • 3 tablespoons DeLallo Extra Virgin Olive Oil, plus 2 teaspoons
  • 10 ounces DeLallo Organic Whole Wheat Fusilli, or other short pasta shape
  • ½ pound fresh asparagus, cut into 1 ½-inch pieces
  • 1 ½ cups fresh or frozen peas, thawed
  • crushed red pepper flakes, optional for serving

Directions

  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a food processor or blender (I used my mini processor), add the basil, ½ cup of the arugula, the garlic, Parmesan, ½ teaspoon kosher salt, juice from ½ lemon and 1 tablespoon pistachios.
  • Pulse to chop, scraping the sides of the processor or blender as needed, to evenly combine. Add 3 tablespoons of olive oil, 1 tablespoon at a time, pulsing and scraping the sides to combine as needed.
  • When the water is boiling, add the pasta and cook according to package instructions. One minute before the pasta is done, add the asparagus and peas and continue cooking the pasta with the veggies for the remaining 1 minute.
  • Carefully scoop out about ¼ cup of the pasta water then drain pasta and veggies.
  • Transfer the pasta and veggies to a large bowl then add the pesto. Toss to combine. Add the reserved pasta water, about 1 tablespoon at a time, gently mixing to combine, until sauce is smooth and pasta is well coated.
  • Layer the remaining arugula, about 1 cup each in the bottom of 5 shallow bowls or on a large serving platter.
  • Squeeze the juice of the remaining lemon half over the arugula then drizzle with 2 teaspoons olive oil. Top with the pasta (about 1 ½ cups each if serving in individual bowls) then garnish with remaining pistachios and more cheese and pepper flakes (if using). You can eat this dish warm or cold.

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Keywords:

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Veggie Pesto Pasta Salad

This veggie pesto pasta salad is the perfect way to showcase fresh vegetables! A lightened-up pesto combines fragrant fresh basil with arugula, parmesan, roasted pistachios, and lemon juice. Serve it over a bed of fresh arugula to add texture, and top it with more parmesan and pistachios for incredible flavor.