20-Minute Weeknight Dinner: Arugula Pasta Pesto with Cherry Tomatoes

Quick, easy and super delicious. Again, the simplicity of fresh Italian flavors dominates the plate. I told you I was going to make pasta pesto with the leftovers of my previous post: Arugula Salad with Cherry Tomatoes, Cashews, and Homemade Pesto Vinaigrette.

Ingredients (serves 2)

For the pesto

1 clove garlic
1.5 cup arugula
1.5 oz Parmesan cheese
1/3 cup sunflower seeds or pine nuts
1/4 cup extra-virgin olive oil
sea salt to taste

For the pasta

2-2.5 cups penne or other pasta of your choice
2 cups cherry tomatoes, halved
1 clove garlic, minced
1.5 cup arugula
2 tbsp sunflower seeds or pine nuts, raw or roasted
black pepper to taste

Instructions (20 min)

1. Cook pasta in lightly salted water according to the instructions on the package.
2. Combine all pesto ingredients in a small blender and process until a smooth paste.
3. In a skillet, heat cooking oil over medium heat. Saute garlic for 1 minute while stirring. Make sure the garlic doesn’t brown.
4. Add cherry tomatoes and reduce heat to medium-low. Cook for 10 minutes or until they start to fall apart and are cooked through. Season with black pepper to taste. Stir regularly.
5. When ready, combine cooked and drained pasta, tomatoes, and pesto. Stir well until heated through.
6. Divide over bowls and top with arugula and nuts.

Enjoy!

---

If you enjoyed reading this post, make sure to follow my news feed here

Or check out my health and recipe blog for more yummy recipes!