Wicked Pumpkin Pesto Pasta
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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.
- Total Time: 25 mins
- Yield: 4-6 servings 1x
Ingredients
Units
Scale
- 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
- Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 10 minutes. Drain pasta well.
- 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.
- 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.
Find it online: https://wickedkitchen.com/pumpkin-pesto-pasta/