Spring is in the air! Leave the chilly winter behind you and start swapping out heavy comfort foods for light and tasty dishes, like this springtime pesto pasta with peas and lemon zest. Perfect with halved cherry tomatoes and snips of fresh herbs on top!

 

Total Time: 25 minutes

Yield: 4-6 servings

Ingredients:

• 4 cups lightly packed arugula
• 1/2 cup lightly packed fresh parsley leaves
• 1 clove garlic
• 1/3 cup shredded Parmesan cheese
• 1/4 cup frozen peas, thawed
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1/2 teaspoon lemon zest
• 1 pound whole wheat penne pasta

Directions:

1. Process the arugula, parsley, garlic, Parmesan and peas in a food processor until they form a smooth paste, stopping to scrape down the sides of the bowl twice.
2. Add the lemon juice, salt and olive oil and process, scraping down as needed, to make a smooth, creamy pesto.
3. Place the pesto in a bowl, and stir in the lemon zest.
4. Cook the pasta according to package directions; drain and toss with the pesto.
5. Serve with additional Parmesan cheese, and freshly-ground black pepper to taste.

 

Nutritional Information: 340 calories, 10 g. fat, 5 mg. cholesterol, 290 mg. sodium, 290 g. carbohydrate, 9 g. fiber, 13 g. protein

 

Reposted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.