A meal in under 30 minutes? Count me in! This pesto pasta recipe may just be my new favorite go-to springtime dish. It’s light, full of flavor and packed with wholesome and yummy ingredients like quinoa, arugula, lemon and walnuts. Not to mention adding goat cheese to this pesto gives it the smoothest, most decadent texture! (I may or may not have stood in my kitchen eating it by the spoonful while making this for dinner the other day.) This easy pasta dish is quickly becoming a weekly go-to in my house and once you make it you’ll see what I mean!
Also as a side note, I recommend doubling up on the pesto and refrigerating/freezing it for a quick add-on to other meals like sandwiches, pizza, dipping fresh veggies in or on top of chicken or fish. It’s like the pesto of your dreams is finally here! (At least for those of us who dream about pesto. 😉)
- 2 c baby bella mushrooms, chopped into bite sized pieces
- sea salt and pepper to taste
- 4 c arugula
- 1/2 c olive oil
- 1/2 c walnut pieces
- 1/2 c goat cheese
- 1 clove garlic
- juice from 1/2 of a lemon
- 1/2 tsp sea salt
- Preheat oven to 350F and place the chopped mushrooms onto a sheet pan, sprinkle with sea salt and pepper and place in the oven. Allow mushrooms to roast for 15 minutes, stirring once halfway through.
- In the meantime, fill a large pot with water and season with sea salt. Bring to a boil and cook pasta as directed. Drain and rinse when done then return to the pot. Set aside.
- To make the pesto, add all of the ingredients to a blender of food processor and pulse until smooth and no lumps remain.
- Add half of the pesto to the pasta along with the mushrooms and fold to combine.
- Serve the pasta warm with additional pesto if desired (store unused pesto in a tightly sealed container the in the fridge or freezer for later use).