¼cupor more Sundried tomatoes drained from oil and chopped .
Salt to taste
Fistful of fresh arugula if desired.
Cook pasta al dente according to the package.
Drain it in a colander and run cold water over it to avoid over cooking pasta.
For arugula walnut pesto
Place all ingredients called for pesto in a blender/ food processor except olive oil and blend until coarse in texture. Now slowly add olive oil ¼ cup at a time until it forms a smooth paste.
Taste test and adjust seasoning if needed.
Heat oil in a heavy bottom wide pan.
Once warm , add in the onions and cook for 30 seconds . Add in the sundried tomatoes.
Now throw in the boiled pasta and give it a quick mix.
Now add in desired amount of pesto coat it well .
At this point you may add in upto ¼ cup of water if pesto feels thick.
Switch off the flame and toss in roasted sweet corn and top with arugula leaves.
Give it a quick mix and serve it warm.
Use pasta of your choice You may add some chili flakes for some spice. I have used lemon and sugar to cut of some bitterness. Add in veggies of your choice. If not vegan then you may use fresh Parmesan cheese instead of nutritional yeast or completely skip it. Substitute walnuts with pine nuts .
Quinoa pasta with arugula walnut pesto ( vegan + gluten free ) https://www.carveyourcraving.com/quinoa-pasta-arugula-walnut-pesto-vegan-gluten-free/