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SideChef
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Lunch
Lemony Pesto Pasta Salad
Recipe

11 INGREDIENTS • 8 STEPS • 30MINS

Lemony Pesto Pasta Salad

4
1 rating
A fairly classic pesto pasta, with a few tweaks bringing it to life. The creamy avocado is a nice balance to the sharp, garlicky pesto and adds great texture. The arugula gives a pop of rich, dark green to the pasta and makes this dish feel more definitively in the ‘pasta salad’ category.
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
A fairly classic pesto pasta, with a few tweaks bringing it to life. The creamy avocado is a nice balance to the sharp, garlicky pesto and adds great texture. The arugula gives a pop of rich, dark green to the pasta and makes this dish feel more definitively in the ‘pasta salad’ category.
30MINS
Total Time
$1.66
Cost Per Serving
Ingredients
Servings
8
US / Metric
Penne Pasta
1 lb
Penne Pasta
or Fusilli Pasta
Pine Nuts
1/3 cup
Pine Nuts, divided
Garlic
1 Tbsp
Roughly Chopped Garlic
Fresh Basil Leaf
2 cups
Fresh Basil Leaves, firmly packed
Fresh Mint Leaves
1/2 cup
Fresh Mint Leaves, firmly packed
Lemon
2
Lemons, juiced, divided
4 Tbsp of juice needed
Olive Oil
1/2 cup
Olive Oil
plus more for drizzling
Parmesan Cheese
1/2 cup
Freshly Grated Parmesan Cheese
Baby Arugula
2 cups
Baby Arugula, firmly packed
Avocado
2
Ripe Avocados
Kosher Salt
1/2 tsp
Kosher Salt
Nutrition Per Serving
VIEW ALL
Calories
472
Fat
25.9 g
Protein
11.4 g
Carbs
50.7 g
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Lemony Pesto Pasta Salad
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Author's Notes

The sharp, nutty flavor of freshly grated Parmesan is essential here- avoid the pre-grated stuff if you can.

If you aren’t big on arugula, you can leave it out! On that note, feel free to add cherry tomatoes if you want.

For the brightest green pesto, this pasta is best served the day it’s made. If possible, wait to add the avocado until shortly before serving.
Cooking InstructionsHide images
step 1
Bring a large pot of salted water to a boil over high heat. Add the Penne Pasta (1 lb) and cook according to the directions on the package, then drain and place in a large bowl.
step 2
Drizzle the pasta lightly with olive oil, toss, and allow it to cool slightly while you make the pesto.
step 3
In the bowl of a food processor, combine Pine Nuts (3 Tbsp) and the Garlic (1 Tbsp), process until finely minced.
step 4
Add the Fresh Basil Leaves (2 cups), Fresh Mint Leaves (1/2 cup), 3 Tbsp of the Lemons (2), and Kosher Salt (1/2 tsp), pulse until the herbs are coarsely chopped.
step 4 Add the Fresh Basil Leaves (2 cups), Fresh Mint Leaves (1/2 cup), 3 Tbsp of the Lemons (2), and Kosher Salt (1/2 tsp), pulse until the herbs are coarsely chopped.
step 5
With the processor running, slowly pour in the Olive Oil (1/2 cup) and process until smooth. Add the Parmesan Cheese (1/2 cup) and pulse until just combined.
step 5 With the processor running, slowly pour in the Olive Oil (1/2 cup) and process until smooth. Add the Parmesan Cheese (1/2 cup) and pulse until just combined.
step 6
Add the pesto to the cooked pasta and toss well to coat. Add the Baby Arugula (2 cups) and the remaining Pine Nuts (2 Tbsp) and toss again.
step 6 Add the pesto to the cooked pasta and toss well to coat. Add the Baby Arugula (2 cups) and the remaining Pine Nuts (2 Tbsp) and toss again.
step 7
Dice the Avocados (2) into bite-size pieces and place them in a small bowl. Add the remaining 1 Tbsp of Lemon Juice and toss.
step 8
Add the avocado to the pasta and toss gently to combine. Taste for seasonings and serve at room temperature.
step 8 Add the avocado to the pasta and toss gently to combine. Taste for seasonings and serve at room temperature.
Tags
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Lunch
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Pasta
Italian
Salad
Side Dish
Summer
Vegetables
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