Kale Pesto Pasta with Arugula, Tomatoes and Lemon-Honey Ricotta
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 meal for a busy night!
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
Calories: 446kcalCarbohydrates: 65gProtein: 19gFat: 13gSaturated Fat: 5gCholesterol: 21mgSodium: 516mgPotassium: 668mgFiber: 4gSugar: 7gVitamin A: 1193IUVitamin C: 11mgCalcium: 249mgIron: 3mg
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