Ingredients, Serves 6
1 box Banza rotini
3 ounces fresh basil leaves (about 2 ½ packed cups)
1 garlic clove
2 tablespoons lemon juice
1 teaspoon lemon zest
½ teaspoon salt, divided
½ cup pine nuts, divided
3/4 cup Sir Kensington’s Fabanaise
1 cup kalamata olive, roughly chopped
3/4 cup sun-dried tomatoes, roughly chopped
2 cups arugula
– Bring a large pot of water to a rolling boil. Season with salt, it should taste like the sea. Cook pasta according to package directions. Rinse under cold water until cool.
– In the bottom of a food processor, add basil, garlic, lemon juice, lemon zest, ¼ teaspoon salt, and 1 tablespoon pine nuts. Pulse until pureed. If needed, scrape down the sides of the mixer with a spatula. Add in fabanaise, and process until combined. Season with salt and pepper.
– Add the pasta to a large bowl. Toss with pesto until completely coated. Add in remaining salt, pine nuts, olives, tomatoes and arugula. Season to taste with salt and pepper.