Pasta Salad with Arugula-Lemon Pesto

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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.

By
EatingWell Test Kitchen
Eating Well Bio Page
EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
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Prep Time:
20 mins
Additional Time:
10 mins
Total Time:
30 mins
Servings:
8
Yield:
8 servings
Nutrition Profile:
Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free
Jump to Nutrition Facts
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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.

Originally appeared: EatingWell Magazine, April 2020

Nutrition Facts (per serving)

497 Calories
25g Fat
59g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/4 cups
Calories 497
% Daily Value *
Total Carbohydrate 59g 21%
Dietary Fiber 10g 36%
Total Sugars 6g
Protein 17g 33%
Total Fat 25g 31%
Saturated Fat 4g 21%
Cholesterol 6mg 2%
Vitamin A 871IU 17%
Vitamin C 13mg 14%
Folate 106mcg 26%
Sodium 461mg 20%
Calcium 168mg 13%
Iron 4mg 24%
Magnesium 143mg 34%
Potassium 829mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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