Whole Wheat Shells with Arugula Pesto

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A take on classic pesto that swaps basil for arugula. We use whole wheat shells, but try any pasta cut you'd like.

Ingredients:

• 1/4 cup DeLallo Pignoli Nuts
• 2 cloves garlic
• 1/4 cup grated Parmigiano-Reggiano
• Zest of 1/2 lemon
• 2 cups arugula, roughly chopped
• 1/2 cup DeLallo Extra Virgin Olive Oil
• 1 (1-pound) package DeLallo Whole Wheat Shells

Directions:

Bring a large pot of salted water to a boil.

In a blender, chop pignoli nuts and garlic until finely minced. Add cheese, lemon zest and arugula. Slowly add olive oil in a steady stream to fully incorporate. Blend until smooth.

Once boiling, add pasta and cook for al dente texture, according to package instructions. Drain, reserving 1/2 cup of pasta water to finish sauce, if necessary. Quickly toss hot pasta with pesto to warm sauce without cooking.

Top with additional Parmigiano to serve.

Serves 4 Printer-friendly version