Ingredients
Scale
- 1 pound whole-wheat rotini or penne pasta
- 2 ½ cups packed baby arugula
- ¾ cup grated Parmesan cheese
- ¾ cup unsalted sunflower seeds
- 5 cloves garlic
- Zest & juice of 1 medium lemon, divided
- 1 teaspoon salt
- ½ cup extra-virgin olive oil
- 1 (15 ounce) can no-salt-added white beans, rinsed
- 1 cup slivered sun-dried tomatoes
- ⅓ cup finely chopped red onion
- Ground pepper to taste
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package directions.
- Combine arugula, Parmesan, sunflower seeds, garlic, lemon zest, and salt in a food processor; process until smooth.
- With the motor running, add lemon juice and oil; process until combined.
- Reserve ½ cup cooking water, then drain the pasta.
- Transfer the pasta to a large bowl and add the pesto, beans, sun-dried tomatoes, onion, and pepper; toss to combine.
- Add just enough of the reserved pasta-cooking water to get a creamy consistency; toss to coat.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Adjust lemon zest and juice to taste for more tanginess.
- Substitute sunflower seeds with pine nuts if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 10mg