Using a pre-made Kale Pesto from Trader Joe’s makes this easy weeknight dinner on the table in as long as it takes to boil pasta! Cherry tomatoes and sundried tomatoes and a touch of honey lemon ricotta elevate this simple and inexpensive Pasta Salad for a busy night!
This pasta salad can be served hot, warm, or cold- which is just perfect for me today! Because it’s pasta, it’s filling enough where I won’t be asked for a “snack” 30 minutes after they finished and I’ve packed in plenty of greens so that my “mom guilt” isn’t banging me over the head all night!
Am I using premade pesto, yep- today I am! I really like the Vegan Kale and Cashew pesto from Trader Joe’s (my home away from home) It’s creamy, yummy, and not too overpowering with a strong herby/ garlicky flavor as pesto can sometimes be, and here I am patting myself on the back because – KALE-more veggies! Now if you have the time and you want to step this up a notch, I feel you, I love a homemade pesto too. But for this particular weeknight, I’m cutting myself some slack. And maybe you need to also.
Heirloom Cherry met Sundried, you’re in this thing together tonight so get cozy. I’m really digging this combo- colorful, crisp, chewy, juicy, tart. A roller coaster of flavor! After halving the cherry toms, I let them rest together in an olive oil bath with a pinch or two of Maldon salt. This “time out” for my little lovelies is crucial. It allows them to break down together, release their natural juices, and bring out their fullest potential. It’s called maceration; if you want to get technical, if not just do it cause it tastes so good. Your waiting for water to boil anyway so why not!?!
However, I’d have to say my favorite element is the honey and lemon ricotta dollop. Never underestimate the power of a good dollop! Lemon and honey are just lifelong friends and always will be! Don’t fight it. Honey and pasta? I know, but trust me. It’s not a forward note in the dish, and if anything it’s a leg up for the lemon. I love a little hint of something extra that makes you wonder if it’s even there at all.
Another time-saver, mom pleaser is the power punch or yet another super green arugula. Throw it in your boiling pot of pasta just 30 seconds before you are ready to drain. It will be auto-flavored by the salt, oil, and garlic clove in your boiling water so there will be nothing left for you to do but drain and combine.
A perfectly balanced weeknight meal that can be thrown together in a SNAP!!
Kale Pesto Pasta with Arugula, Tomatoes and Lemon-Honey Ricotta
Ingredients
- 1 lb. Pasta I used rotini
- 1 7 oz bag of wild arugula
- 1 pint heirloom cherry tomatoes- halved
- ½ cup sundried tomatoes ulienned, not packed in oil
- 8 oz. Vegan Kale and Cashew Pesto or alternate pesto
- ½ cup grated parmesan cheese
- ¾ cup ricotta cheese
- ½ tsp. lemon zest
- ½ tsp. honey
- 2 tbsp. Olive oil
- 1 tsp. kosher salt
- 1 clove of garlic- smashed
- 2 pinch of Maldon salt
Instructions
- In medium size mixing bowl combine halved or quartered cherry tomatoes, sun dried tomatoes, 1 tbsp. olive oil, and a pinch or two of Maldon Salt. Set aside for at least ten minutes
- Fill pot just above halfway with water, olive oil, kosher salt, and garlic clove. Bring to a boil. Add pasta and boil according to recommendation on box. Opt for the lesser more al dente’ cooking time.
- Just 30 seconds before completed add the arugula. It will wilt almost instantly. Stir to combine, and then drain in colander. Discard garlic clove.
- Combine pasta, arugula, tomato medley, pesto, parmesan cheese, salt and pepper to taste.
- Serve with a dollop of honey lemon ricotta.
Nutrition
