Whole Wheat Pasta with Arugula Pesto, Roasted Peppers & Goat Cheese

by Jennifer Columbo*

Another great addition to this recipe would be to roast whole cherry or grape tomatoes and add them to the pasta. Simply toss tomatoes in a bowl with olive oil and salt, place in a roasting pan and bake at 400° for 30-40 minutes.

Arugula Pesto

Ingredients:

4 cups Arugula leaves (or substitute raw spinach)
2 cups fresh basil
½ cup hazelnuts, walnuts, or almonds, toasted
½ olive oil
2 shallots
2 cloves garlic
1 teaspoon lemon zest
salt & pepper

Directions:

Place all ingredients in a food processor, blend until smooth.

Pasta

Ingredients:

2 roasted peppers, or 1 jar whatever size you want, thinly sliced
4 oz goat cheese, crumbled, or fresh mozzarella balls cut into quarters
few handfuls fresh baby spinach, left raw
1 lb whole wheat pasta any shape you like
salt & pepper

Directions:

Cook pasta according to package directions, drain, toss with pesto, roasted peppers, spinach, and goat cheese.

Enjoy!

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.