Instructions

• Cook pasta according to packaging instructions.
• Heat non-stick skillet over medium heat. Toast pine nuts until slightly browned. Set aside in small bowl.
• Add 1 tablespoon oil to skillet and sauté 1 onion until soft. Blitz onion in food processor with ½ cup arugula, almost all basil, ¾ toasted pine nuts, walnuts, salt, pepper, and 1 tablespoon oil. Stop once thick pesto paste forms.
• Heat remaining oil in skillet and sauté 2 onions and bell pepper. Cook for 5 minutes over low heat.
• Add garlic and cook for another minute. Drain pasta and add to skillet, along with pesto and sun-dried tomatoes.
• Serve immediately topped with remaining arugula, pine nuts, and basil.
• Store in refrigerator if not consuming immediately.