Ingredients

Scale

For Arugula Basil Pesto

1– 4 oz package of fresh basil

1 cup fresh arugula

2 garlic cloves

1/4 cup almond slivers

1/2 tsp kosher salt

1/8 cup olive oil

1 tbsp water

For the pasta

1– 12 oz box of farfalle pasta, egg-free

1/2 red onion, finely chopped

2 ears of corn, kernels removed

4 oz. sugar snap peas, julienned (about 1 cup)

1/2 cup fresh dill, roughly chopped

1 tbsp rice wine vinegar

juice of two small oranges

1–15 oz can of cannellini beans, drained and rinsed

2 peaches, pits removed, sliced into thin wedges

alfalfa sprouts for garnish

balsamic glaze for drizzle

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Instructions

Cook the pasta to package instructions. Drain, rinse with cold water, and set aside.

Add all of the ingredients for the pesto into a food processor. Blend until pesto forms. Set aside.

Combine red onion, corn, sugar snap peas, and dill into a large mixing bowl. Add the pasta to the bowl and mix all of the ingredients together.

Scrape the pesto from the processor bowl into the mixing bowl and mix with a wooden spoon until all of the pasta is coated with the pesto. Add the vinegar, orange juice, and beans to the bowl and stir everything together.

Carefully toss peaches with the pasta. Plate and garnish with sprouts and balsamic glaze.

Author: Ruthie Landelius
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: salads, main,
Method: stove top
Cuisine: Mediterranean