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.
The featured image is a stock photo by Pexels from Pixabay meant to represent this image.
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