Whole Wheat Spaghetti with Vegan Arugula Walnut Pesto
Since V can’t have dairy, we almost never have pasta with pesto sauce together (I usually buy some and eat it on nights when he’s not home). But the organic baby arugula at Trader Joe’s looked really good this week, so I decided to make arugula pesto myself…cheese free! It’s really the easiest thing in the world! And I froze a whole bunch for later use (in sandwiches, on grilled tofu or grilled vegetables etc…)!
We chopped some fresh baby heirloom tomatoes to go on top, along with some pine nuts for crunch!
Arugula Walnut Pesto
4 cups arugula (I used baby, but it’s not necessary)
3 large garlic cloves, chopped
1 cup walnut pieces, toasted until fragrant
1 cup olive oil
1/2 cup nutritional yeast
salt and fresh black pepper
Place the arugula, the garlic, walnuts and nutritional yeast in the food processor and blend until it forms a rough paste. While the machine is running, add the olive oil.
Season with salt and pepper to taste.
Cook and drain pasta of your choice. Mix in as much pesto as you like. Your easy mid-week dinner is done!