Vegan Spring Pasta with Homemade Pesto

Celebrate spring with a light vegan pasta dish singing with garlic and fresh herb flavor. You can serve this healthy vegan recipe warm or cold, depending on the occasion. It shines as casual vegan fare or as an elegant vegan spring holiday recipe.

Spring Vegetable Pasta with Homemade Pesto

Serves 6

Ingredients:

• 1 pound whole wheat bowtie pasta


• 1 bunch arugula


• 1/2 cup finely chopped oil-packed sun-dried tomatoes


• 1 tablespoons finely grated lemon zest


• 3/4 cup Basil Brazil Nut Pesto or a storebought pesto


• Salt and freshly ground black pepper


• 1/4 cup coarsely chopped Brazil nuts or whole pine nuts


• 6 fresh basil leaves, rolled tight, thinly sliced crosswise

Directions:

1. Cook pasta according to package directions until al dente. Drain and set aside.


2. In a large bowl, combine arugula, tomatoes, lemon zest, and pesto.


3. Add pasta and toss to coat. Season with salt and pepper.


4. Serve warm or chilled garnished with nuts and fresh basil.

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