Arugula Pesto with Penne Pasta


  • 1 cup EarthGreens® Arugula
  • 1 clove Garlic, minced
  • 2 Tbsp. Pine nuts
  • 2 Tbsp. Parmesan cheese, grated
  • ¼ cup Extra virgin olive oil
  • ¼ tsp. Coarse salt
  • 1 ½ cup Sugar snap peas, blanched
  • 3 cups Penne pasta, cooked, drained


Blanch EarthGreens® Arugula for 30 seconds in boiling salted water; drain. Rinse under cold water to stop the cooking process and retain green color. Wrap in paper towel to squeeze out all water. Mince garlic in food processor or blender. Add arugula, pine nuts, Parmesan cheese, and olive oil. Blend until smooth. Salt to taste. Blanch sugar snap peas and chill in cold ice water and dry. Cook the penne pasta to perfection and drain. Combine peas and pasta with pesto sauce. Makes 6 servings. Enjoy!

Product Used in this Recipe:


Nutty and Spicy Wild Arugula

Chefs around the world are loving this nutty and spicy arugula. Come on over to the Wild side and try our EarthGreens® Arugula today!