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Pasta Salad with Arugula Lemon Pesto

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

If you want proof that school gardens help create sophisticated and adventurous eaters, look no further. Just say "arugula-lemon pesto" to yourself and marvel that the origin of this pasta salad recipe is a cookbook that is an offshoot of school garden programs in Vermont. Recipe adapted from VT Feed.

Ingredients:
  • 1 pound whole-wheat rotini or penne pasta
  • 2 ½ cups packed baby arugula
  • ¾ cup grated parmesan cheese
  • ¾ cup unsalted sunflower seeds
  • 5 cloves garlic
  • zest & juice of 1 medium lemon, divided
  • 1 teaspoon salt
  • ½ cup extra-virgin olive oil
  • 1 (15 ounce) can no-salt-added white beans, rinsed
  • 1 cup slivered sun-dried tomatoes
  • ⅓ cup finely chopped red onion
  • ground pepper to taste
Directions:
  1. Bring a large pot of water to a boil. Cook pasta according to package directions.
  2. Meanwhile, combine arugula, Parmesan, sunflower seeds, garlic, lemon zest and salt in a food processor; process until smooth. With the motor running, add lemon juice and oil; process until combined.
  3. Reserve 1/2 cup cooking water, then drain the pasta. Transfer the pasta to a large bowl and add the pesto, beans, sun-dried tomatoes, onion and pepper; toss to combine. Add just enough of the reserved pasta-cooking water to get a creamy consistency; toss to coat.
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