pasta with arugula pesto (recipe)

[Guest guest]

Mmmmmm. I've never cooked with arugula, just had it in mixed green

salads. I really liked the peppery taste. I see myself sauteing the

leftover arugula with olive oil, garlic and red pepper flakes as a side

dish. In this, I used the cilantro instead of basil and chopped up a

roma tomato to throw on top when it was done.

 

Laura

 

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Pasta with Arugula Pesto

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup walnut pieces

2 large garlic cloves -- up to 3, cut in half

1/4 cup cilantro or basil -- coarsely chopped

1/2 cup extra virgin olive oil -- plus 1 tablespoon

1/3 cup parmesan cheese -- grated

salt -- to taste

1 pinch cayenne

1 pound pasta -- any kind

more Parmesan for garnish

 

Combine the walnuts, garlic, arugula, and cilantro or basil in a food

processor or blender. Whirl them just into they are coarsely chopped.

While the machine is running, add the olive oil in thin stream.

Transfer the pesto to a bowl. (At this point the pesto can be frozen.

Thaw it before proceeding.)

 

Stir the Parmesan cheese, salt, and cayenne into the pesto.

 

Bring a large pot of salted water to a boil. Add the pasta, and cook

it, stirring occasionally, until it is just tender.

 

Drain the pasta, return it to the empty pot, and toss it with the

pesto, adding a tablespoon or two of water if necessary to distribute

the pesto evenly. Transfer the pasta to a serving bowl or to individual

plates, garnish with additional Parmesan cheese, if you like, and

serve.

 

Source: Vegetarian Planet

Recipe By: Didi Emmons

Copyright: " 1997 "

Start to Finish Time: " 0:20 "