Rocket and Walnut Pesto Rigatoni
- Prep: 10 Mins / Cook: 10 Mins
- Serves 2
- easy
With only 7 ingredients and less than 20 minutes cooking time required, this delightful vegan pasta dish is a firm favorite of ours. Walnuts add a delicious new flavor to pesto, and arugula adds the peppery punch! Perfect for a romantic meal for 2 or a large group.
Dairy Free High Protein Under 30 minsIngredients
* Switch between cup/oz and g/ml in Account Settings*
- Arugula Salad Rocket Salad 150g 7 & 1/2 cups
- Pine Nuts Pine Nuts 35g 1/4 cup
- Walnuts Walnuts 125g 1 cup
- Olive Oil Olive Oil 4 tbsp 4 tbsp
- Lemon Juice Lemon Juice 1/2 tbsp 1/2 tbsp
- Nutritional Yeast Nutritional Yeast 12g 1/4 cup
- Rigatoni Pasta Rigatoni Pasta 200g 2 cups
Instructions
- 1.Cook the pasta as per packet instructions.
- 2.Toast the pine nuts in a dry skillet on a medium heat for 3 mins.
- 3.Place the rocket leaves, toasted pine nuts, walnuts, olive oil, lemon juice and nutritional yeast flakes into a food processor, pulse a few times until you have a grainy consistency.
- 4.Drain the pasta and run the pasta under cold water, in a sieve, for a few minutes to cool it down.
- 5.Return the pasta to the pan, add the pest mixture and stir through.
- 6.Serve immediately.
- 7.*Note: I personally think this dish is best served at room temperature hence the cooling of the pasta before adding the pesto and the cooling also helps to preserve the nutrients within the pesto but if you prefer yours hot then feel free to add the pesto straight after draining the pasta!
Nutritional Information
- Calories:
769 - Fat:
60g - Sodium:
3mg - Carbs:
87g - Sugar:
6g - Protein:
25g