Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 Chelsea- arugula pesto; arugula tossed with hot pasta, butter, reggiano parmesana, and red pepper flakes with uncooked minced red, yellow, and green pepper; arugula tossed with rice, julienned carrots, chopped green onion, and yellow bell pepper. I just replace spinach with arugula in my recipes. @@@@@ Chupa's Arugula Pesto 2 cups arugula, leaves only (I prefer the organic always) 1 cup flat leaf parsley, remove stems 1/2 cup extra virgin olive, cold pressed 1/4 cup reggiano parmesan, shredded 1/4 cup pine nuts 1 t fresh lemon juice, or to taste 1 t red pepper flakes, or to taste 1 T roasted minced garlic Put cheese, nuts, lemon juice, pepper, and garlic in bowl of processor. Process with blade until a paste. Slowly drizzle olive oil into processor funnel while running blade on slow, until paste is smooth. Toss in arugula and parsley, use on/off in spurts until you have a consistency you like. I just run the blade until I have a minced green sauce. Enough sauce for 1 lb dried pasta: 4 main dishes, or 8 side dishes. From Chupa Babi's Cookbook ----- Quote Link to comment Share on other sites More sharing options...
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