Pesto Pasta Salad


4 servings

  • 1 pint cherry tomatoes
  • 1/3 cup plus 1 tablespoon olive oil, divided
  • ½ teaspoon fine sea salt, divided
  • ½ teaspoon black pepper
  • 2 cups packed arugula (about 5 ounces)
  • 2 teaspoons white miso
  • 1 tablespoon nutritional yeast
  • ½ cup walnuts, toasted
  • 1 garlic clove, chopped
  • 1 package Ezekiel 4:9® Sprouted Whole Grain Elbow Pasta
  • 1 cup frozen peas, thawed
  1. Preheat oven to 425°F. On a baking sheet, toss together tomatoes, 1 tablespoon oil, ¼ teaspoon salt, and pepper. Roast until tomatoes burst, about 15 minutes.
  2. Meanwhile, in a food processor combine arugula, miso, nutritional yeast, walnuts, garlic, and ¼ teaspoon salt. Pulse until very finely ground, then add 1/3 cup olive oil in a thin stream with the machine running until pesto is smooth.
  3. Bring a large pot of water to a boil, add pasta, and cook until tender, about 4 minutes. Drain, rinse under cold water, and drain again.
  4. In a large bowl, toss pasta with pesto, tomatoes, and peas. Taste and season with additional salt if needed.