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Pasta Salad with Arugula-Lemon Pesto
Ingredients
  • 1 pound whole-wheat rotini or penne pasta
  • 2 ½ cups packed baby arugula
  • ¾ cup grated Parmesan cheese
  • ¾ cup unsalted sunflower seeds
  • 5 cloves garlic
  • Zest & juice of 1 medium lemon, divided
  • 1 teaspoon salt
  • ½ cup extra-virgin olive oil
  • 1 (15 ounce) can no-salt-added white beans, rinsed
  • 1 cup slivered sun-dried tomatoes
  • ⅓ cup finely chopped red onion
  • Ground pepper to taste
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