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Arugula Pesto Pasta Primavera Salad One Star

Arugula Pesto Pasta Primavera Salad

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 43 minutes

Ingredients: Add ingredients to List

1/2 lb Fresh green beans, trimmed, and cut into 2-inch pieces (pasta)
1 tablespoon extra-virgin olive oil, divided (pasta)
1 medium yellow squash, sliced into 1/8-inch-thick circles (pasta)
1 medium red onion, halved and thinly sliced (pasta)
1 each red bell pepper, seeded, cored, and cut into thin strips (pasta)
1 cup grape tomatoes (pasta)
1/2 teaspoon freshly ground black pepper (pasta)
1/4 teaspoon salt (pasta)
1 lb whole-wheat pasta (rotini or fusilli) (pasta)
1 handful Parmesan cheese, shaved (optional garnish) (pasta)
3 cups arugula, packed (pesto)
3 each Garlic cloves (pesto)
1/4 cup extra-virgin olive oil (pesto)
1 tablespoon Water, or as needed (pesto)
1/3 cup roasted almonds (pesto)
1/2 cup Parmesan cheese, grated (pesto)
1/2 teaspoon freshly ground black pepper (pesto)
1/4 teaspoon salt (pesto)

directions:

1. Prepare the vegetables. Preheat oven to 450 degrees. Line a baking sheet with foil and spray with vegetable cooking spray.
2. In a large bowl, toss beans with 1 teaspoon of the oil. Transfer to prepared baking sheet and roast 10 minutes.
3. In the same bowl, toss squash, onion, bell pepper, and tomatoes with remaining 2 teaspoons oil, black pepper, and salt. After the beans have roasted 10 minutes, add remaining veggies to the pan and stir to mix withthe beans. Roast until veggies are tender and lightly browned, stirring occasionally, 20 to 25 minutes.
4. While the veggies roast, bring a large pot of water to boil over high heat. Sprinkle a spoonful of salt over the boiling water, then add the pasta and cook until al dente, about 7 to 8 minutes. Drain pasta and add to the bowl used to mix the vegetables.
5. While pasta cooks, prepare the pesto. In a food processor, pulse the arugula and garlic together until finely chopped. Add oil in a steady stream through the feed tube with the motor running, stopping to scrape the sides of the bowl as necessary. If mixture seems dry, add water 1 teaspoon at a time with machine running.
6. Add almonds, Parmesan, black pepper, and salt, and puree until smooth, about30 seconds.
7. Toss pesto with the warm pasta until evenly coated; then stir in the roasted vegetables. Serve warm or at room temperature, garnished with shaved Parmesan if desired.
Source: Hannaford fresh Magazine, September - October 2012

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Quantity Ingredients  
1/2 lb Fresh green beans, trimmed, and cut into 2-  
1 tablespoon extra-virgin olive oil, divided (past  
1 medium yellow squash, sliced into 1/8-inch-thick  
1 medium red onion, halved and thinly sliced (past  
1 each red bell pepper, seeded, cored, and cut int  
1 cup grape tomatoes (pasta)  
1/2 teaspoon freshly ground black pepper (pasta)  
1/4 teaspoon salt (pasta)  
1 lb whole-wheat pasta (rotini or fusilli) (pasta  
1 handful Parmesan cheese, shaved (optional garnis  
3 cups arugula, packed (pesto)  
3 each Garlic cloves (pesto)  
1/4 cup extra-virgin olive oil (pesto)  
1 tablespoon Water, or as needed (pesto)  
1/3 cup roasted almonds (pesto)  
1/2 cup Parmesan cheese, grated (pesto)  
1/2 teaspoon freshly ground black pepper (pesto)  
1/4 teaspoon salt (pesto)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 380 kcal (19%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 3 g (12%)
Cholesterol 5 mg (1%)
Sodium 290 mg (12%)
Total Carbohydrates 50 g (16%)
Dietary Fiber 8 g (32%)
Protein 13 g (21%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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