Fusilli with Lemon-Arugula Pesto
Fresh pesto, vegetables, and a splash of lemon juice give this versatile pasta recipe an irresistibly fresh flavor. It’s a delicious and fool-proof dinner for any night of the week!
Fusilli with Lemon-Arugula Pesto
Servings 4 Servings
Ingredients
- 4 cups/12 oz. cauliflower florets
- 2 tsp. vegetable oil
- 4 oz. fusilli*
- 2 cups/2 oz. arugula
- 1 Tbsp./½ oz. lemon juice
- 1 tsp. lemon zest
- 3 cloves/¼ oz. garlic
- 2 Tbsp. extra virgin olive oil
- 1 cup/5 oz. frozen peas thawed
- 4 tsp. grated Parmigiano Reggiano
Instructions
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Preheat oven to 400ºF. Place the cauliflower on a baking tray, toss to coat with the oil. Season with salt and pepper. Roast until softened and golden, turning half way through cooking (about 30 minutes in total).
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Bring a large pot of salted water to a boil. Cook the fusilli according to package directions. Drain and reserve.
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To make the pesto, place the arugula, lemon juice and zest, garlic and olive oil in the bowl of a food processor. Pulse and scrape down sides as needed to puree. Add a tablespoon of warm water, or more, to help bring it together, if needed. Season with salt and pepper.
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Toss the fusilli with the cauliflower, arugula pesto and peas. Taste and season with salt and pepper if needed. Divide between 4 bowls and sprinkle with grated Parmigiano.
Recipe Notes
Tip:
- Simply replace the regular fusilli with gluten-free pasta for a completely gluten-free dish.
An exclusive SharethePasta.org recipe.
