Sun-dried tomato and arugula pasta

Based on 19 ratings

“This is a delicious recipe when you need lunch—fast! The lemon, and in particular the zest, give a fresh kick to the dish, so don’t leave it out. I recommend using an unwaxed lemon for this. Buon appetito!”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g pasta
100 g arugula (for serving)
120 g sun-dried tomatoes
25 g sunflower seeds
30 g Parmesan cheese (for serving)
1 clove garlic
lemon
20 g olive oil
salt
pepper
Metric
Imperial

Utensils

  • frying pan
  • grater
  • fine grater
  • citrus press
  • liquid measuring cup
  • immersion blender
  • pot
  • sieve

Nutrition per serving

Cal
398
Protein
17 g
Fat
17 g
Carb
41 g
  • Step 1/3

    Toast the sunflower seeds in a pan over medium-low heat.
    • 25 g sunflower seeds
    • frying pan

    Toast the sunflower seeds in a pan over medium-low heat.

  • Step 2/3

    Grate Parmesan. Zest the lemon, then juice it. Add sun-dried tomatoes, sunflower seeds, garlic, and the lemon juice and zest to a liquid measuring cup and blend until roughly broken up using an immersion blender. Add olive oil, season with salt and pepper and blend together until a paste forms.
    • 30 g Parmesan cheese (for serving)
    • lemon
    • 120 g sun-dried tomatoes
    • 1 clove garlic
    • 20 g olive oil
    • salt
    • pepper
    • grater
    • fine grater
    • citrus press
    • liquid measuring cup
    • immersion blender

    Grate Parmesan. Zest the lemon, then juice it. Add sun-dried tomatoes, sunflower seeds, garlic, and the lemon juice and zest to a liquid measuring cup and blend until roughly broken up using an immersion blender. Add olive oil, season with salt and pepper and blend together until a paste forms.

  • Step 3/3

    Cook pasta in salted water according to packet instructions until al dente. Spoon some of the pasta cooking water into sun-dried tomato mixture until a smooth pesto forms. Drain the pasta, return it to in the pot, add the sun-dried tomato pesto, and toss together until well-coated. Top served pasta with arugula and freshly grated Parmesan cheese. Enjoy!
    • 200 g pasta
    • 100 g arugula (for serving)
    • pot
    • sieve

    Cook pasta in salted water according to packet instructions until al dente. Spoon some of the pasta cooking water into sun-dried tomato mixture until a smooth pesto forms. Drain the pasta, return it to in the pot, add the sun-dried tomato pesto, and toss together until well-coated. Top served pasta with arugula and freshly grated Parmesan cheese. Enjoy!