Name: Fresh Pesto Pasta Salad
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 pound pasta (fusilli, rotini, penne or farfalle); 1 pint cherry tomatoes (halved or quartered); 3 handfuls baby arugula (or spinach); 0.5 cup kalamata olives (thinly sliced); 1 can chickpeas (1 can (15 ounces), rinsed and drained (or 1.5 cups cooked chickpeas)); null null black pepper (Freshly ground); 0.5 cup pepitas (hulled pumpkin seeds); 0.5 cup fresh basil (packed); 0.5 cup fresh parsley (packed, flat-leaf or additional basil); 0.25 cup lemon juice (about 2 lemons); 1 clove garlic (roughly chopped); 0.5 teaspoon fine salt; 0.33 cup extra-virgin olive oil

Instructions

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1

Bring a large pot of salted water to boil for the pasta (1 pound). Cook until al dente. Reserve pasta water (0.5 cup) before draining. Rinse pasta under cool water and transfer to a large serving bowl.
2

In a small skillet, toast pepitas (0.5 cup) over medium heat until fragrant and popping (4-5 minutes). Pour half of the [pepitas] into a bowl for garnish.
3

Pour remaining [pepitas] into a food processor. Add fresh basil (0.5 cup), fresh parsley (0.5 cup), lemon juice (0.25 cup), garlic (1 clove), and fine salt (0.5 teaspoon). Process, slowly drizzling in extra-virgin olive oil (0.33 cup), until a smooth sauce forms.
4

Pour all of the pesto over the [pasta] and toss until coated, adding a tiny splash of reserved [pasta water] if needed. Add cherry tomatoes (1 pint), baby arugula (3 handfuls), remaining toasted [pepitas], kalamata olives (0.5 cup), and chickpeas (1 can).
5

Toss again and season with [black pepper] to taste. Add more [fine salt] or [lemon juice] if needed for flavor. For milder flavor, add a little more [extra-virgin olive oil]. Refrigerate, covered, for up to 4 days.