Rigatonis with garden pesto, lemon and arugula
Prep time : 10 minutes
Cook time : 12 minutes
Servings : 4
INGREDIENTS
- 400g of rigatoni pasta
- 1 pouch of garden pesto
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 lemon (zest and juice)
- 50g of pumpkin seeds
- 100g of fresh arugula
- Salt and pepper, to taste
Enjoy these rigatoni with garden pesto, enhanced with lemon, garlic, arugula and pumpkin seeds. A simple, colorful dish that’s full of flavor!
INSTRUCTIONS
- Bring a large pot of salted water to boil. Add the rigatoni pasta and cook according to the package instructions. Reserve a bit of the cooking water before draining.
- While the pasta cooks, heat a dry skillet over medium heat. Add the pumpkin seeds and toast for 3-4 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside.
- In a small bowl, mix the minced garlic with the lemon zest and juice. Add the olive oil and stir to combine. Set aside.
- Once the pasta is cooked and drained, return the pasta to the pot and add the pouch of garden pesto. If needed, add a bit of the reserved pasta water to loosen the sauce.
- Pour the garlic-lemon-olive oil mixture over the pesto-coated pasta and toss well. Season with salt and pepper to taste.
- Divide the pasta into serving bowls. Top each portion with a handful of fresh arugula and sprinkle generously with toasted pumpkin seeds.
