Arugula Pesto Pasta


Need a quick lunch or dinner idea? Want to get raw greens in your diet without having to eat a salad? Make pesto with fresh baby arugula greens instead of parsley. The flavor is mild and warm from the toasted pine nuts. Serve topped with diced pimento peppers and a side of garlic toast.

6-8 cups organic baby arugula
1/4 cup extra light tasting olive oil
1/2 cup unweetened soy milk, like Silk brand
1/2 cup nutritional yeast flakes
3 tbsp toasted pine nuts
1/2 tsp salt
1/2 tsp pepper
1 tbsp lemon juice
1/8 tsp ground nutmeg
8 oz whole wheat angel hair pasta or pasta of choice

Boil pasta as per directions, drain until about 3/4 of the liquid is removed. Don’t leave so much water that you can still stir the pasta around; leave just enough so the noodles are a little moist, but not completely drained. Put pasta back in pot and set aside. Toast pine nuts in a toaster oven at 450° until they are lightly browned, about 5-7 minutes. Add rest of ingredients to blender and pulse until arugula is finely chopped. I used the chop mode on my blender and it was perfect. Add pesto to the pasta pot and mix well. Serves 4-5.




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