Gemelli with tomatoes, limas, and arugula pesto
Uncooked whole wheat penne
8 oz, or gemelli
Cooked lima beans
10 oz, frozen, baby variety, thawed
1½ cup(s), baby variety, loosely packed
1 cup(s), fresh leaves, loosely packed
Fresh lemon juice
2 medium clove(s), peeled
Grated Pecorino Romano cheese
1½ cup(s), or cherry tomatoes, halved
- Cook penne according to package directions, adding lima beans during last 3 minutes of cooking time. Drain, reserving 1 cup pasta cooking water. Transfer penne mixture to large bowl.
- Meanwhile, to make pesto, puree arugula, basil, oil, lemon juice, water, garlic, salt, and pepper in food processor. Stir in pecorino.
- Add pesto and tomatoes to penne mixture. Toss to coat, adding pasta cooking water, 1/4 cup at at time, until mixture is moistened. Divide evenly among 6 shallow bowls.
- Per serving: 1 cup