Bow Tie Pasta Salad with Arugula Pesto

Prep time: 15min
Total time: 30min
Serves: 4
4 oz
bow tie pasta
125 g
2 cups
lightly packed baby arugula, divided
500 mL
1 clove
garlic, smashed
0
2 tbsp
Walnut Halves, toasted and roughly chopped
30 mL
1 tbsp
grated Parmesan cheese
15 mL
2 tbsp
Extra Virgin 100% Olive Oil
30 mL
1/4 tsp
salt
1 mL
1 pinch
pepper
1/2 cup
canned white navy beans, rinsed and drained
125 mL
1/2
red pepper, diced
0
1⁄4 of the recipe
calories
240
fat
10 g
saturated fat
1.5 g
carbs
30 g
protein
8 g
fibre
3 g
sodium
300 mg

Directions

  1. Cook pasta according to package directions. Drain and rinse under cold water. Transfer to a large bowl.

  2. Using a food processor or blender, pulse together 1 cup (250 mL) arugula, the garlic, walnuts, Parmesan, oil, salt and pepper. Process until smooth and toss with pasta. Stir in navy beans, red pepper and remaining arugula.