Creamy Arugula Pesto Pasta with Peas & Tomatoes

Here, we jazz up store-bought pesto with peppery arugula and tangy goat cheese to make a creamy pasta sauce.

Total Time: 20 mins
Servings: 4

Ingredients

  • 8 cups water

  • 8 oz of your favorite whole wheat pasta

  • 1 cup peas, fresh or frozen

  • 6 cups baby arugula or spinach (about 4 oz.)

  • 4 ounces goat cheese

  • ⅓ cup pesto

  • 2 cups cherry tomatoes, halved

  • 2 small spring onions or scallions, thinly sliced

  • Grated Parmesan cheese and toasted pine nuts for garnish

Directions

  1. Bring 8 cups water to a boil in a large pot. Cook pasta according to package instructions, adding peas during the last minute of cooking. Transfer 1/2 cup of the cooking water to a blender, then drain. Return the pasta and peas to the pot and cover to keep warm.

  2. Add arugula, goat cheese and pesto to the blender; process until smooth.

  3. Toss the pasta with the sauce, tomatoes and spring onions (or scallions). Serve warm or at room temperature, garnished with Parmesan and pine nuts, if desired.