• 35 Min
  • Serves 4

Unruly Arugula Pesto Pasta Salad

  • Vegetarian
  • Main Course
  • Unruly Arugula
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For the Unruly Arugula pesto:

3 oz. Unruly Arugula
½ cup walnuts, lightly toasted
2 garlic cloves, peeled
½ cup parmesan cheese, grated
¾ cup extra virgin olive oil
½ lemon, juiced
Kosher salt

For the pasta salad:

1 lb. orecchiette pasta, cooked, drained, and cooled
1.5 oz. Unruly Arugula
¾ cup frozen green peas, thawed
1 cup jarred marinated grilled (or fire roasted) artichoke hearts, drained



For the pesto:

In a food processor, add 3 oz. Unruly Arugula, toasted walnuts, and garlic. Pulse until finely chopped. Add in parmesan, olive oil, and lemon juice and blend until smooth. Season to taste with kosher salt and set aside.


For the pasta salad:

In a large bowl, combine cooked orecchiette pasta with the arugula pesto and toss until well-coated. Add in the remaining 1.5 oz. Unruly Arugula, green peas, and artichoke hearts and gently fold to combine. Transfer to a serving bowl or platter and serve.