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Arugula Pesto Pasta Salad

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Ingredients

Scale
  • for the pesto:
  • 2 cloves of garlic, peeled
  • 1 1/2 C packed arugula
  • 1/2 C packed fresh basil
  • 1/2 t lemon zest
  • 3 t lemon juice
  • 3/4 t salt
  • 1/3 C toasted walnuts
  • 1/4 C shredded Asiago cheese
  • 1/2 C shredded Parmesan cheese
  • 2 T goat cheese
  • 1/2 C olive oil
  • 1/2 C mayo
  • 1/4 C Asiago cheese (or more) for garnishing
  • 1 lb fettucine, broken in half, cooked according to directions on box

Instructions

  1. Dry roast the walnuts in a pan for just a minute or two until they get a little toasty
  2. Add to a food processor with the arugula, basil, cheeses, lemon zest, lemon juice and salt
  3. Pulse a few times until roughly chopped
  4. With the processor running, slowly drizzle in the olive oil until a smooth paste forms
  5. Add the mayo and pulse a few more times until mixed thoroughly
  6. Add to the cooked, drained pasta and garnish with chopped walnuts and a little more Asiago cheese or a lot more Asiago cheese or a mixture of Asiago and Parmesan, whatever looks good to you!

Find it online: https://therockymountainwoman.com/arugula-pesto-pasta-salad/