Orecchiette with Arugula and Walnut Pesto
Created by Michela Larson

Orecchiette with Arugula and Walnut Pesto
Fresh vegetables and Arugula and Walnut Pesto add great flavor to this pasta dish.

Ingredients:
Makes 4 servings

  • 1/2 pound orecchiette pasta
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 medium zucchini , trimmed
  • 1 pint (2 cups) grape tomatoes
  • 1/2 cup arugula and walnut pesto
  • 1/3 cup fresh ricotta cheese
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Cook orecchiette according to package directions. Drain well and transfer to a large bowl; toss with 1 1/2 Tbsp. olive oil.

Meanwhile, cut zucchini in half lengthwise and then in half again to form spears. Slice crosswise into 1/2-inch pieces. In a large skillet set over medium-high heat, heat remaining olive oil. Add zucchini and cook 4 minutes or until just soft, stirring occasionally. Add tomatoes and cook 2 to 3 minutes more, stirring occasionally.

Reduce heat to medium low. Stir in orecchiette, pesto, ricotta, lemon zest, salt, and pepper until combined. Remove from heat and stir in Parmesan; serve immediately.