
20 mins
25 mins
Serves 4
Orecchiette with Lemon Pesto and Garden Greens
Ingredients
- 450 g (16 oz) Italpasta Artisan Orecchiette
- 1 cup (250 mL) green beans, trimmed
- 1/2 cup (125 mL) shelled fresh or frozen peas
- 1 cup (250 mL) arugula
- 1/2 cup (125 mL) fresh basil
- 2 tbsp (30 mL) toasted pine nuts
- 2 cloves garlic
- 1/2 tsp (2 mL) each salt and black pepper, divided
- 1/3 cup (75 mL) olive oil, divided
- 1/3 cup (75 mL) grated Parmesan cheese
- 2 tbsp (30 mL) lemon zest
- 1/4 cup (60 mL) lemon juice
- 1 bunch rapini, trimmed and chopped
Instructions
- Cook orecchiette according to package directions, adding beans and peas in the last 3 minutes of cooking; drain well.
- Meanwhile, in food processor, purée arugula, basil, pine nuts, garlic, 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper until finely blended. Add 1/4 cup (60 mL) oil, Parmesan, lemon zest and juice; pulse until combined.
- In large skillet over medium-high heat, heat remaining oil. Sauté rapini, remaining salt and remaining pepper for 3 to 5 minutes or until starting to soften. Add 2 tbsp (30 mL) water. Cover and cook for 3 to 5 minutes or until tender.
- Stir in pasta, beans and peas. Add pesto and toss until well coated.
Tips
Tip: This dish makes satisfying leftovers — perfect for a grab-and-go lunch.
Nutritional Analysis
Calories: 690kcalCarbohydrates: 97gProtein: 23gFat: 25gSaturated Fat: 4.5gCholesterol: 5mgSodium: 480mgFiber: 10gSugar: 7g