One-Pot Pesto Pasta

By: Barb Biagioli

For the perfect weeknight turnkey dinner or an ideal companion for camping trips this summer, try this one-pot pesto pasta that’s filled with fresh green spring and summer produce. The arugula and scallions make a perfectly refreshing and tangy pesto that is great for pasta, dipping veggies, or lathering on summer sandwiches.

Note: To ensure that it is gluten-free, choose brown rice or lentil pasta. Feel free to add extra veggies, like zucchini, cherry tomatoes, or other seasonal greens. As a bonus, this recipe can be served hot or cold!

 One-Pot Pesto Pasta Recipe 

Prep Time: 5 minutes | Total Time: 10 minutes | Serving: 8 cups 

INGREDIENTS

•  1lb brown rice pasta

• 1lb bag arugula

• 1 bunch scallions

• 3 garlic cloves

• ½ cup walnuts

• ¼ cup olive oil

• 1 lemon, juiced

• ½ tsp salt

INSTRUCTIONS 

1.     In a medium/large pot, boil water for your pasta. Follow the instructions on your box of pasta for cooking.  

2.     For the pesto, prepare your food processor. Add the arugula, scallions, garlic cloves, walnuts, lemon, and salt. Puree until smooth or until desired consistency is reached.  

3.     Combine with pesto and add your veggies. Enjoy hot or cold!

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