Arugula pesto is even better than basil pesto! This is awesome. And it takes only 5 minutes to make it. Use grain-free pasta like I did, or substitute your own favorite pasta!
Ingredients
½ lb grain-free chickpea pasta (or use your favorite pasta), cooked al dente, and drained (SAVE ABOUT ⅓ CUP OF THE PASTA COOKING WATER FOR THE PESTO!!!)
2 cups arugula
3 Tbs extra-virgin olive oil
Juice and zest from one lemon
½ cup raw cashews
2 garlic cloves, chopped
2 Tbs vegan Parmesan (or whatever Parmesan makes you smile)
Sea salt to taste
pinch of dried red pepper flakes, or to taste
Instructions
Put the cooked pasta in a large bowl. (Be sure to reserve about ⅓ cup of the pasta cooking water, and set that on the side in case you need it for the pesto.)
Put all remaining ingredients in a food processor and process until finely minced. Add as much of the reserved pasta cooking water as you need to make it a creamy pesto-y consistency.
Toss the pesto with the pasta.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/chickpea-penne-arugula-pesto/