Pesto, cherry tomatoes, pasta – do I really need to say more? This is a great way to experience those yummy tomatoes in their natural, raw state and they are just delicious!

Recipe from: Cookie and Kate

INGREDIENTS

  • 1 pound whole grain pasta (fusilli, rotini, penne or farfalle)
  • 1 pint cherry tomatoes, halved or quartered
  • 3 handfuls baby arugula or spinach
  • Optional: ½ cup thinly sliced Kalamata olives
  • Optional: 1 can (15 ounces) chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
  • Optional: Crumbled feta cheese, little mozzarella balls or diced mozzarella or grated Parmesan
  • Freshly grated black pepper

Pesto

  • ½ cup pepitas (hulled pumpkin seeds)*
  • ½ cup packed fresh basil leaves
  • ½ cup packed fresh flat-leaf parsley leaves
  • ¼ cup lemon juice (about 2 lemons)
  • 1 clove garlic, roughly chopped
  • ½ teaspoon salt
  • ⅓ cup extra-virgin olive oil

For full recipe click here.

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