Pasta with Arugula Pesto and Capers
This pasta with arugula pesto and capers is just the perfect recipe for a hot summer day! It bursts with flavors and it is both light and fresh!
Ingredients
- 200 g GF pasta I used gluten-free tagliatelle by Dr. Schar
- 1-2 Tbsps capers
- Arugula Pesto:
- 3 cups fresh arugula
- 2 cloves garlic
- ½ cup toasted walnuts
- 4-5 Tbsps extra virgin olive oil
- 2 Tbsps lemon juice
- 2 Tbsps nutritional yeast
- salt and pepper to taste
Instructions
- Boil pasta following the instructions on the package.
- Add all arugula pesto ingredients in your food processor and blend until smooth.
- Move boiled pasta into a large bowl. Add arugula pesto and capers. Blend together.
- Serve with a couple of fresh arugula leaves on top.
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