Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

MENU
  • Save
    1
  • Print
    0
  • Twitter
    0
  • Pinterest
    2
  • Facebook
    2
  • Email
    0
  • More
  • Email
    0

Veggies and Orecchiette with Arugula-Walnut Pesto

veggies and orecchiette with arugula-walnut pesto Entree
Veggies and Orecchiette with Arugula-Walnut Pesto
  • Prep 35 min
  • Total 35 min
  • Servings 6
  • Pinterest
    2
  • Print
    0
  • Save
    1
  • Email
    0

Whether entertaining friends or making dinner for your family, this colorful vegetarian pasta dish is a perfect choice. Only you need to know how easy it is to prepare! ...MORE + LESS -

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

Steps

Hide Images
  • 1
    In food processor, place pesto ingredients. Cover; blend on medium speed about 1 minute, stopping occasionally to scrape down sides, until smooth. Set aside.
  • 2
    Cook and drain pasta as directed on package. Return to saucepan; cover to keep warm.
  • 3
    Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Stir in mushrooms, tomatoes, salt and pepper. Cook 5 minutes, stirring frequently, until mushrooms are tender and tomatoes are soft.
  • 4
    Stir vegetables and pesto into pasta until evenly coated. Serve immediately.
 

Nutrition Information

No nutrition information available for this recipe

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment