fbpx
Help Please!

lentil pasta with arugula pesto

Rate This Recipe

Save this recipe for later:

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

Today’s pasta recipe and giveaway is sponsored by friends at Uddo’s Kitchen.

Let’s share a bowl of spring-time pasta today, shall we?

It’s not just any bowl of pasta though. It’s LENTIL pasta. (More on that in a minute!) And it’s ARUGULA pesto.

Yums all the way around because it’s absolutely delicious and it’s absolutely good-for-you.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

I’ll start with the pasta. Uddo’s Kitchen lentil pasta is made out of…red lentil flour! That’s it. Just lentils. Which means that in addition to being really high in protein (14 grams per serving!) it’s also gluten-free. Pasta made entirely of lentils may make you a bit nervous, but the texture is great and I think it would be hard to tell that there is anything ‘different’ about it.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

Want to try it out? (Of course you do!) You can find it at Sam’s Club nationwide and Costco in the midwest. And you can enter to win two cases of it below!

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

As for the pesto, when I thought about what I liked to eat with lentils, arugula topped the list.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

After a lot of research (during those middle-of-the-night feedings) I decided to try out a pesto made with arugula, instead of basil. We loved it! (Richie actually said it was the best pesto he had ever had.) The addition of lemon juice and zest makes it really bright and flavorful, and it’s a delicious addition to the standard parmesan, pine nuts and garlic. You could definitely use a different nut if you don’t have pine nuts – I think almonds or cashews would both work well!

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

In addition to being tasty, pasta and pesto meals are so easy to make. (The best kinds of meals, right?) Throw the pesto ingredients into the food processor and you’re done. Toss with the pasta, top with some parmesan and red pepper flakes and dinner is ready. (Leftovers are also delicious!)

Click here for the popular Lentil Pasta with Arugula Pesto recipe! #healthydinner #pasta #lentilpasta #dinnerideas

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lentil Pasta with Arugula Pesto

  • Author: Emily Dingmann
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 servings 1x
Save Recipe

Ingredients

Scale
  • 3 cloves of garlic, peeled
  • 2 cups arugula
  • juice and zest from 1 lemon
  • 1/2 cup pine nuts
  • 1/4 cup olive oil
  • 1/2 cup shredded parmesan
  • salt & pepper
  • 12 oz Uddo’s lentil pasta
  • shredded parmesan and red pepper flakes for serving

Instructions

  1. Prepare pasta as directed.
  2. While pasta is cooking, process garlic cloves in food processor until finely chopped.
  3. Add arugula (two large handfuls), lemon zest and juice, nuts, oil, parmesan and salt and pepper to taste.
  4. Process until desired consistency.
  5. Toss with pasta and top with shredded parmesan and red pepper flakes if desired.


Nutrition

  • Calories: 397
  • Sugar: 1 gram
  • Fat: 20 grams
  • Carbohydrates: 38 grams
  • Fiber: 3 grams
  • Protein: 19 grams

 

Thanks again to Uddo’s Kitchen for sponsoring this post!

 

Reader Interactions

Did you like this recipe? Please leave a review and let me know what you thought! I appreciate it so much.

Your email address will not be published. Required fields are marked *

Recipe rating

Comments

  1. Kristin

    Pesto, hands down! I will be trying this soon. I only wish this pasta was sold elsewhere bc we don’t have a membership:(

  2. Lori R.

    I’ve tried another brand of lentil pasta and loved it, so I’d love to have more options with this one! Must find. I can’t wait until some of these pastas make their way to Costco on the West Coast! I am to pasta sauce what plain vanilla lovers are to ice cream. I like a well made marinara with lots of garlic and basil!

  3. Marisa

    My favorite pasta sauce is Katie Lee’s spaghetti recipe from her first cook book, a simple, meaty tomato sauce. This pesto pasta looks amazing!

  4. Jessica

    I think this would solve my carbs issue. I’m trying to eat less but pretty much think pasta is the greatest food on earth after cheese.

  5. Linda

    Arugula & Kale are bitter and yucky to me, and I’ve had ” baby” , organic, whatever and it’s it’s all bitter…don’t care how healthy it is…just yuck..

  6. Alex

    I made this recipe last night and followed all of the instructions carefully. 3 cloves of garlic was way too much! My boyfriend and I couldn’t even eat it and have felt sick for hours. If you are not a huge fan of garlic I would recommend only 1 clove.

    • Emily

      Hi Alex, I’m so sorry to hear this! I usually try to mention that ingredients like garlic, spicy peppers, etc. should be added with personal tastes in mind. I love garlic, but I know not everyone does, I wish I would have mentioned it in the post!