INGREDIENTS
-4 cups packed fresh arugula (thick stems removed if not using baby arugula)
-1 cup walnut halves
-1 cup freshly grated Parmesan cheese
-1 cup extra-virgin olive oil
-12 garlic cloves, unpeeled
-2 garlic cloves, peeled and minced
-1 teaspoon salt
-Freshly ground black pepper, to taste
-1⁄2 to 1 full lemon, squeezed
-Pasta of choice: whole wheat, plant-based (Banza is a great choice!)
Veggies of choice: zucchini, butternut squash, cherry tomatoes, broccoli, onion, cauliflower, mushrooms
INSTRUCTIONS
To make pesto:
Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down.
Over medium high heat, toast the walnuts until fragrant, about three to five minutes.
In a food processor, combine the arugula, salt, walnuts and all the garlic.
Pulse while drizzling in the olive oil.
Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste.
To assemble pasta:
Chop vegetables into bite-size pieces
Cook vegetables as desired: saute in olive oil for 10 – 15 minutes, roast in oven for 20 minutes, steam for 5 minutes (I love the “saute-stream” method)
Cook pasta to desired doneness. Drain and immediately add pesto to coat. Don’t add too much – you can always add more if needed
Top with vegetables and additional parmesan cheese
Enjoy!
