This creamy pesto pasta recipe is rich and creamy and stars Banza pasta for a healthy, fiber-rich twist.
What You’ll Need
1 box Banza rotini
3 ounces fresh basil leaves (about 2 ½ packed cups)
1 garlic clove
2 tbsp lemon juice
1 tsp lemon zest
½ tsp salt, divided
½ cup pine nuts, divided
¾ cup Sir Kensington’s Fabanaise, or mayonnaise
¾ cup fresh tomatoes
2 cups arugula
What To Do
Cook Banza according to instructions on the package. Drain, rinse and set aside in a large bowl.
In the bottom of a food processor, add basil, garlic, lemon juice, lemon zest, ¼ teaspoon salt, and 1 tablespoon pine nuts. Pulse until pureed. If needed, scrape down the sides of the mixer with a spatula. Add in fabanaise or mayo, and process until combined. Season with salt and pepper.
Add pesto to the pasta. Toss until completely coated. Add in remaining salt, pine nuts, tomatoes and arugula. Season to taste with salt and pepper.
This post was done in partnership with Banza.