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Pasta

Penne With Arugula-Jalapeno Pesto And Tricolor Peppers
Ingredients
1 (13.25 oz.) pkg. whole wheat penne
2 tsp. canola oil
1 medium red bell pepper, thinly sliced
1 medium orange bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
2 cups arugula, packed
1/2 cup fresh basil
1/3 cup walnuts
1 to 2 jalapeno chili peppers, seeded and deveined, chopped
1 tsp. grated lemon zest
4 tsp. fresh lemon juice
1/4 tsp. salt
1/4 cup extra-virgin olive oil
1 (15 oz.) can chickpeas, rinsed and drained
arugula leaves for garnish (optional)
1/4 cup grated Parmesan cheese for garnish (optional)
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Penne With Arugula-Jalapeno Pesto And Tricolor Peppers

Penne With Arugula-Jalapeno Pesto And Tricolor Peppers

Penne With Arugula-Jalapeno Pesto And Tricolor Peppers
Three Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:15 minutes
directions
1. Bring a large pot of water to a boil over high heat. Add pasta and cook until just al dente, about 9 minutes. Reserve 1/4 cup cooking water, drain pasta, and return to pan.
2. Meanwhile, heat canola oil in a large skillet over medium heat. Add bell peppers and saute until just tender, about 5 minutes.
3. Prepare the pesto. Place arugula, basil, walnuts, jalapenos, lemon zest and juice, and salt in a food processor and pulse until coarsely minced. With the machine running, pour olive oil through the feed tube and process until combined.
4. Add peppers, pesto, chickpeas, and reserved cooking water to pan with pasta and toss to combine. Serve garnished with additional arugula and Parmesan if desired.
Source: Hannaford fresh Magazine, March - April 2014
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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