Whole-Wheat Shells with Arugula Pesto

Name: Whole-Wheat Shells with Arugula Pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1/4 cup DeLallo Pignoli Pine 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

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

Image of whole wheat shells with arugula pesto

Prep Time

10min
Cook Time

15min
Total Time

25min
Serving Size

4-6

Category Title Pasta
Cuisine Type Italian
Level Simple

Recipe By: Delallo

Ingredients

1/4 cup DeLallo Pignoli Pine 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.

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