Pesto, from the verb “to pound” in Italian, isn’t just limited to basil-based recipes. Spicy arugula and toasted walnuts create a flavorful pesto that pairs well with penne’s sturdy shape and texture. You’ll likely have leftover pesto, which you can use within 2-3 days, or freeze in cubes for later.
1 pound penne pasta, preferably whole grain
6 ounces fresh arugula, washed and dried
1/2 cup walnuts, lightly toasted
1 clove of garlic, peeled
1/3 cup of extra virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground pepper
1 cup frozen peas, warmed
½ cup Parmigiano Reggiano cheese
An Oldways recipe and photo.
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Bridget says: Nice
Tone says: Really nice and refreshing. I probably put too much garlic in mind, but it still tasted great!
Bob says: We loved it. I also made a vegan variation, substituting nutritional yeast for the cheese. I also topped off each serving with crushed walnuts. One thing in the recipe confused me – the directions say only to add 1/2 of the pesto. And the other half?
Katherine–Oldways says: Hi Bob, so glad you liked it! You will most likely have left over pesto. You can freeze it for later use!
Georgia says: This was tasty, considering the pesto did not have any parmesan added. I found it a bit bland at first taste so added about a tablespoon of fresh lemon juice to brighten the flavours and it made a difference. Be sure to toast the walnuts as suggested! I served it with grilled salmon and it was a perfect meal.
Erik says: Great tips, thank you!
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