Gemelli with tomatoes, limas, and arugula pesto
5
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Easy
The authentic flavours of Italy converge in this pasta dish with pesto, tomatoes and Romano cheese. The recipe calls for a quick homemade pesto made from pureed arugula, basil, olive oil, lemon juice, garlic and salt and pepper with the addition of pecorino. You can also double the pesto in this dish and save it for another use. We preferred grape tomatoes in this recipe, but you could also use cherry tomatoes if you have them on-hand. In addition, you could substitute fusilli for the gemelli. You can serve this as a vegetarian dish with a side salad or add meatballs for a protein-packed one-dish meal.
Ingredients
Uncooked whole wheat penne
8 oz, or gemelli
Cooked lima beans
10 oz, frozen, baby variety, thawed
Baby arugula
1½ cup(s), loosely packed
Fresh basil
1 cup(s), leaves loosely packed
Olive oil
2 tbsp(s)
Fresh lemon juice
2 tbsp(s)
Water
2 tbsp(s)
Garlic
2 clove(s), large, peeled
Table salt
1 tsp(s)
Black pepper
¼ tsp(s)
Grated Pecorino Romano cheese
2 tbsp(s)
Grape tomatoes
1½ cup(s), or cherry tomatoes, halved
