Ingredient:

• 1 pound whole grain pasta (fusilli, rotini, penne or farfalle)
• 1 pint cherry tomatoes, halved or quartered
• 3 handfuls baby arugula or spinach
• Optional cheese: ½ cup or more crumbled feta cheese, little mozzarella balls or grated Parmesan
• Optional additions: ½ cup thinly sliced Kalamata olives and/or 1 can (15 ounces) chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
• Freshly ground black pepper
• Pesto
• ½ cup pepitas (hulled pumpkin seeds)*
• ½ cup packed fresh basil
• ½ cup packed fresh flat-leaf parsley or additional basil
• ¼ cup lemon juice (about 2 lemons)
• 1 clove garlic, roughly chopped
• ½ teaspoon fine salt
• ⅓ cup extra-virgin olive oil