Gemelli with tomatoes, limas, and arugula pesto
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
The authentic flavors of Italy converge in this pasta dish with pesto, tomatoes and Romano cheese. The recipe calls for a quick homemade pesto made from pureed arugula, basil, olive oil, lemon juice, garlic and salt and pepper with the addition of pecorino. You can also double the pesto in this dish and save it for another use. We preferred grape tomatoes in this recipe, but you could also use cherry tomatoes if you have them on-hand. In addition, you could substitute fusilli for the gemelli. You can serve this as a vegetarian dish with a side salad or add meatballs for a protein-packed one-dish meal.
Ingredients
Uncooked whole wheat penne
8 oz
Cooked lima beans
10 oz
Arugula
1½ cup(s)
Fresh basil
1 cup(s)
Olive oil
2 Tbsp
Fresh lemon juice
2 Tbsp
Water
2 Tbsp
Garlic
2 clove(s)
Table salt
1 tsp
Black pepper
¼ tsp
Grated Pecorino Romano cheese
2 Tbsp
Grape tomatoes
1½ cup(s)
Instructions
1
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.
2
Meanwhile, to make pesto, puree arugula, basil, oil, lemon juice, water, garlic, salt, and pepper in food processor. Stir in pecorino.
3
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.
4
Per serving: 1 cup
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