Zucchini & Arugula Pesto Pasta

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For the Pesto

  • 2 cup arugula
  • 1 cup peas, frozen or thawed
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 1 lemon, juiced
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper

For the Pasta

  • 1 lb pasta (we like Banza or brown rice)
  • 2 zucchini squash, sliced (yellow or green works great)
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced
  • 1 tbsp olive oil
  • pinch sea salt
  • Cook the pasta per instructions until al dente.
  • Meanwhile, heat the olive oil in a skillet over medium heat. add the shallot and garlic, and cook for a minute or so until you can smell the garlic and the shallot starts to become translucent. Add the zucchini and salt, and saute for another 10 minutes until the zucchini starts to get golden brown.
  • While the zucchini is sizzling away doing it’s thing, pulse the ingredients for the pesto a food processor until combined. We like to have the pesto a little looser for this recipe, so add more oil as needed.
  • Add the pasta and pest to the zucchini, and stir so that everything gets coated with the pesto. Top with the lemon juice and more basil (a fancy touch)!
Serves: 4