adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Veggies and Orecchiette with Arugula-Walnut Pesto
0 Likes
Prep Time:
35 minutes
Total Time:
35 minutes
Vibrant vegetarian pasta dish, simple to make for any occasion.
Ingredients:
  • 1 1/2 cups firmly packed fresh arugula leaves
  • 1/2 cup grated Romano or Parmesan cheese
  • 1/4 cup chopped walnuts
  • 1 clove garlic
  • 1/3 cup extra-virgin olive oil
  • 3 cups uncooked orecchiette (tiny disk) pasta (12 oz)
  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1 pint (2 cups) grape tomatoes, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions:
  • Combine all pesto ingredients in a food processor. Blend on medium speed for about 1 minute, stopping to scrape down the sides occasionally, until smooth. Set aside.
  • Cook the pasta according to the package instructions, then drain it. Return the pasta to the saucepan and cover to keep it warm.
  • In a 10-inch skillet over medium heat, let the oil heat up. Add the onion and sauté for 2 minutes. Mix in the mushrooms, tomatoes, salt, and pepper. Cook for 5 minutes, stirring often, until the mushrooms are tender and the tomatoes are soft.
  • Toss vegetables and pesto with pasta until well combined. Serve hot.

Similar Recipes