Chickpea Penne With Arugula Pesto
Recipe type: simple, pasta, comfort food, pesto
Cuisine: pasta, American, Italian, grain-free, dairy-free
Prep time: 
Cook time: 
Total time: 
Serves: 3
Arugula pesto is even better than basil pesto! This is awesome. And it takes only 5 minutes to make it. Use grain-free pasta like I did, or substitute your own favorite pasta!
  • ½ lb grain-free chickpea pasta (or use your favorite pasta), cooked al dente, and drained (SAVE ABOUT ⅓ CUP OF THE PASTA COOKING WATER FOR THE PESTO!!!)
  • 2 cups arugula
  • 3 Tbs extra-virgin olive oil
  • Juice and zest from one lemon
  • ½ cup raw cashews
  • 2 garlic cloves, chopped
  • 2 Tbs vegan Parmesan (or whatever Parmesan makes you smile)
  • Sea salt to taste
  • pinch of dried red pepper flakes, or to taste
  1. Put the cooked pasta in a large bowl. (Be sure to reserve about ⅓ cup of the pasta cooking water, and set that on the side in case you need it for the pesto.)
  2. Put all remaining ingredients in a food processor and process until finely minced. Add as much of the reserved pasta cooking water as you need to make it a creamy pesto-y consistency.
  3. Toss the pesto with the pasta.
  4. Enjoy!
Recipe by Kitchen of Youth at