Pasta with Arugula Pesto and Capers
This pasta with arugula pesto and capers is the perfect dish for a hot summer day. It bursts with bright, peppery flavor and comes together in just 15 minutes, light and fresh.
Ingredients
- 200 g gluten-free pasta
- 2 Tbsps capers
Arugula Pesto:
- 3 cups fresh arugula
- 2 cloves garlic
- ⅓ cup walnuts toasted
- 3 Tbsps extra virgin olive oil
- 2 Tbsps lemon juice
- 2 Tbsps nutritional yeast
- salt and pepper to taste
Instructions
- Boil the pasta following the instructions on the package, cooking until al dente. Drain.
- Toast the walnuts in a dry pan over medium heat until fragrant, then add them with the rest of the arugula pesto ingredients to your food processor and blend until smooth.
- Transfer the cooked pasta to a large bowl. Add the arugula pesto and stir in the capers whole. Toss everything together to coat.
- Serve with a few fresh arugula leaves on top.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. The pesto can be made ahead and refrigerated; toss with freshly cooked pasta just before serving so it stays vibrant.