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Veggies and Orecchiette with Arugula-Walnut Pesto

Veggies and Orecchiette with Arugula-Walnut Pesto
  • Prep 35 min
  • Total 35 min
  • Servings 6
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!
September 8, 2011

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

  • 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.

No nutrition information available for this recipe
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