Broken Lasagna with Walnut Pesto and Arugula

Adapted (barely) from Food & Wine (February 2007)

Okay, I swear this is the last of the pesto for a while. I know I’ve been a little pesto-crazed but the return of fresh basil again has caused me to get a little nutty. This dish was created for Food & Wine by Heidi Swanson, the natural foods writer of the blog 101 Cookbooks. I love her style, which is vegetarian and wholesome, but also very hearty and satisfying.

  • 1 cup walnut halves
  • 2 cups lightly packed basil leaves
  • 1 garlic clove, roughly chopped
  • 1/4 cup olive oil
  • 3/4 cup freshly grated Parmesan
  • Kosher salt
  • Freshly grated black pepper
  • 1 pound whole wheat lasagna noodles, broken into 1-inch pieces
  • 4 cups arugula, lightly packed
  • In a dry skillet over medium-low heat, toast the walnuts until they are fragrant and just beginning to color lightly, about 8 minutes. Remove from the heat and allow to cool.
  • In a food processor fitted with the steel chopping blade, add the basil, garlic clove and 1/2 the walnuts. Pulse a few times, then scrape down the sides of the bowl and pulse a few more times. With the blade running, drizzle the olive oil into the mixture in a slow stream. Scrape down the sides of the bowl one more time. Add the cheese and pulse a few more times, until just combined. Season with salt and black pepper.
  • Meanwhile, bring a pot of generously salted water to a boil. Add the broken lasagna noodles and cook according to package directions for al dente. Reserve 1/2 cup of the cooking water, then drain. Return the pasta to the pan, add the pesto and the arugula and toss until combined. Add a little of the reserved water at a time until a thin sauce develops and the arugula wilts a bit. Divide into bowls and top with the remaining walnuts.
  • Quick Tips
  • 1. The whole wheat lasagna noodles are a little harder to find, but they provide an opportunity to get whole grains and some fiber into your diet. Even if your kids only eat the noodles, they’ll still be getting something of nutritional value.
  • 2. The original recipe suggested adding sauteed mushrooms to this dish. I certainly would have had I had any on hand! Mushrooms would be a perfect addition here.

Preparation time: 20 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 4

2 responses to “Broken Lasagna with Walnut Pesto and Arugula”

  1. jackie says:

    I am looking forward to making this over the weekend! I have all the ingredients — yippee!

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