Wicked Pumpkin Pesto Pasta

This quick pasta uses the perfect combo of bright veggies – juicy, golden tomatoes and arugula – to complement the pumpkin pesto’s own rich color and flavor. 

Ingredients

  • Kosher salt
  • 3/4 pound (340g) small whole-wheat pasta, such as orecchiette or penne
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 1/2 small red onion, sliced
  • 1 pint (about 10 ounces/285g) yellow or red cherry or grape tomatoes, halved
  • 1 can (15 ounces/425g) white beans, such as cannellini or navy beans, rinsed and drained well
  • 1 jar (6.7 ounces/190g) Wicked Kitchen™ Orange Pumpkin Pesto Sauce
  • 2 cups (60g) lightly packed baby arugula

Instructions

  1. Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 10 minutes. Drain pasta well.
  2. Meanwhile, in a large, deep skillet, heat oil over medium-high heat. Add the onion and cook, stirring occasionally, until tender and light golden, 3 to 4 minutes. Add the tomatoes and beans, stir gently, and cook until the tomatoes are just starting to collapse, about 3 minutes more. Remove from the heat.
  3. Add the drained pasta and pesto to the skillet and toss gently to combine. Add arugula and salt to taste, and toss one more time.

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